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  • Writer's pictureCrystal Munegatto

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.

>> Ingredients:

  • 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)

>> Directions:

  1. 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.

  2. Add pineapple and sauté until slightly browned, about 4-5 minutes

  3. 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.

  4. Cook about 4-5 minutes, until all ingredients are combined and heated through.

  5. Remove from heat and serve

Enjoy my people!

Recipe Source: Vegan Huggs

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