Pineapple Fried Rice (Vegan & GF)
While on a recent trip to Hawaii (spoiled I know)...I became in love with the idea of adding pineapple to my dishes. So much so, that I just had to share a recipe with all of you that I found on Vegan Huggs! Its sweet & savoury, with a bit of tang to it. Its a healthier options to takeout, which is usually packed full of sodium. Best part is, you just swap out all the bad stuff with ingredients like low-sodium soy sauce, tofu, nuts and loads more veggies.
1 1/2 tablespoons coconut oil (or preferred cooking oil)
1/2 cup red onion, diced
2-3 garlic cloves, minced
2 teaspoons fresh ginger, grated
1/4 teaspoon red chili pepper flakes (optional)
1 cup carrots, peeled and diced
1 1/2 cups pineapple, cut into 1 inch cubes (fresh or canned)
3 cups cooked rice (preferably 1 day-old and chilled)
1 cup green onion, chopped
1-2 tablespoons tamari sauce or soy sauce (low-sodium & gluten-free, if preferred)
Heat coconut oil in a large pan or wok over medium heat. Add onions, garlic, ginger, red chili pepper flakes and carrots. Sauté 7-9 minutes, or until carrots are tender.
Add pineapple and sauté until slightly browned, about 4-5 minutes
Add tamari or soy sauce, rice and green onions. Stir frequently & taste for flavor. If needed, add a touch more tamari/soy sauce or a pinch of sea salt.
Cook about 4-5 minutes, until all ingredients are combined and heated through.
Remove from heat and serve
Enjoy my people!
Recipe Source: Vegan Huggs