Fructose Free Vegan Pineapple Fried Rice
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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 or avocado oil), divided
- 1 cup fresh or canned pineapple chunks (about ½-inch pieces), drained if canned
- 1 red bell pepper, diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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.
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