BHA & BHT Free Vegan Pineapple Fried Rice
Total time30 min
Prep time15 min
Cook time15 min
4.7(30)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 cups cooked jasmine rice, day-old and cold
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp maple syrup
- ½ tsp white pepper
- 2 tbsp neutral oil (such as canola oil or avocado oil), divided
- 1 cup fresh or canned pineapple chunks (about ½-inch pieces), drained if canned
- 1 red bell pepper, diced
- 1 cup frozen peas, thawed
- 3 scallions, thinly sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ½ cup roasted cashews
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, maple syrup, and white pepper until combined. Set aside.
- 2
Heat 1 tbsp of the neutral oil in a large wok or 12-inch skillet over high heat until shimmering. Add the pineapple chunks in a single layer and cook, undisturbed, for 2 minutes until lightly caramelized at the edges. Transfer to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!