Vegan Pineapple Fried Rice
Sweet, savory, and just a little smoky from the wok, this pineapple fried rice is the kind of weeknight dinner that feels like a treat. Caramelized pineapple chunks, crisp red bell pepper, and toasted cashews bring layers of texture and flavor that make every bite genuinely interesting. The sauce — tamari, toasted sesame oil, rice vinegar, and a touch of maple syrup — comes together in seconds and coats the rice beautifully without any animal-derived ingredients in sight. Day-old jasmine rice is the secret weapon here: the cold, dried-out grains hit the hot wok and toast up instead of steaming into a clump, giving you that satisfying restaurant-style texture at home. Garlic, fresh ginger, and scallions build an aromatic base that makes the whole kitchen smell incredible from the very first minute of cooking. It serves four, and with optional cilantro and lime wedges on the side, you can finish each bowl exactly the way you like it.
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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
- 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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