Vegetarian Pineapple Fried Rice (Print-Friendly Recipe)
A colorful mix of pineapple, vegetables, and rice for a quick, flavorful weeknight meal.
# Ingredients List:
→ Rice
01 -
2 cups cooked day-old white rice
→ Pineapple
02 -
1 cup fresh pineapple chunks, drained if canned
→ Vegetables
03 -
1 cup diced bell pepper
04 -
1 medium carrot, thinly sliced
05 -
1 cup frozen green peas
→ Protein
06 -
1 cup firm tofu, cubed (optional)
→ Flavoring
07 -
2 tablespoons soy sauce or tamari (use tamari for gluten-free)
08 -
1 tablespoon sesame oil
09 -
1 tablespoon maple syrup, agave nectar, or brown sugar (optional)
# How to Make It:
01 -
If using freshly cooked rice, prepare according to package instructions. Spread rice on a baking sheet and refrigerate for at least 30 minutes to achieve ideal texture.
02 -
Heat 1 to 2 tablespoons of sesame oil in a large skillet over medium heat. Add diced bell pepper, sliced carrot, and frozen peas. Stir-fry for 5 to 7 minutes until vegetables are tender-crisp.
03 -
Incorporate pineapple chunks and soy sauce or tamari into the skillet. Stir to combine and cook for an additional 3 to 4 minutes to meld flavors.
04 -
Gently fold in the chilled rice, stir-frying for 5 to 6 minutes to ensure even heating and integration with vegetables and sauce.
05 -
Transfer mixture to a serving dish and garnish as desired. Serve immediately while hot.
# Extra Information:
01 -
Use day-old rice to avoid clumping and achieve a better texture.
02 -
Optional sweetener can be adjusted according to pineapple sweetness.