Skip take-out and cook delicious Asian food at home. Dive into this Vegan Pineapple Fried Rice, loaded with brown rice, vegetables, and pineapple and topped with tofu. Or, omit the tofu for an all-veggie vegan pineapple fried rice recipe with this sweet and savory sensation.
I like Asian food. More often than not, I choose Asian when dining out. But, as we all know, cooking at home is much healthier because we control the ingredients we cook with. So, after eating Thai pineapple fried rice at my favorite local Thai restaurant, I decided to make my own vegan pineapple fried rice at home. This vegan pineapple fried rice is, without a doubt, one of my favorite dishes. So, of course, I loaded it up with pineapple and a ton of veggies, brown rice, and a simple oil-free sauce.
Jump:
Since my whole family loves Asian food, we often dedicate a night to eating Thai, Chinese or Japanese food.
While most restaurant fried rice recipes are vegetarian, vegan fried rice is made without eggs. Additionally, since my fried rice is oil-free, I skip the sesame oil.
Vegan Pineapple Fried Rice Recipe Ingredients
- Cooked Brown Rice: I cooked the rice in a rice cooker and kept it in the fridge while I prepared the rest of the ingredients.
- Broccoli: Cut the broccoli florets into similar bite-sized pieces, so that it cooks evenly.
- Asparagus: Remove the tough ends of the asparagus and cut the stalks into equal-sized pieces.
- Pineapple: I like to use fresh pineapple. Again, it is essential to cut the pineapple into pieces of the same size.
- Baby Bell Peppers: I love baby bell peppers for their bright color and sweet flavor.
- Mushrooms: I used sliced cremini mushrooms.
- Garlic: I prefer fresh garlic cloves to pickled garlic.
- Green Onion: Green onions, also called scallions, have a mild flavor.
- Frozen Carrots and Beans: I had a bag of frozen peas and carrots, so I opted for a smaller cut.
- Tofu (optional): I used extra firm tofu marinated and then cooked it before adding it to the recipe.
- Sesame seeds: I like sesame as a garnish on top. It gives a little crunch, and it’s nice.
Vegan Pineapple Fried Rice Ingredient Substitution
- Substitute jaggery or white rice for brown rice.
- Or, try quinoa for a rice-free option.
- Instead of broccoli, use cauliflower florets.
- If asparagus is not available, choose another vegetable.
- If you don’t like mushrooms, add eggplant, which has a similar texture.
- To replace fresh garlic, try garlic flakes: Also called dehydrated (or dried) minced garlic, use ½ teaspoon of garlic flakes in place of each clove. Garlic Cloves: Use ¼ teaspoon of garlic cloves in place of each clove. Garlic Powder: Use ⅛ teaspoon of garlic powder in place of each clove.
- Substitute white or yellow onions for green onions.
- Use fresh carrots and peas instead of frozen vegetables.
- Skip the tofu. Or, try chickpea tofu for a soy-free option.
How to Make Pineapple Fried Rice
Start by cooking brown rice in a rice cooker Or using full proof instructions on how to cook brown rice on the stovetop. The trick to great vegan fried rice is to cook the rice, let it cool to room temperature, and then refrigerate until cool. For that reason, I always make my brown rice ahead of time and add it to Vegan Pineapple Fried Rice at the end.
This way, the rice stays firm and doesn’t get soggy or sticky because no one likes sticky, sticky rice.
Next, cook the vegetables in order of density using a wok or extra-large skillet with deep sides. For example, start with garlic, scallions (green onions) and mushrooms until the onions turn translucent and the mushrooms begin to brown.
Add the broccoli and asparagus, which takes 5-7 minutes, then add the pineapple, peas and carrots and baby bell peppers.
Next, add the cold rice and toss until heated through.
Let’s remember the sauce. An important lesson I learned about making fried rice is to add the sauce at the end of cooking and use it sparingly. There is nothing worse than soggy fried rice. Remember, you can always add more sauce later.
sauce ingredients
- Tamarind, Liquid Aminos or Soy Willow: This ingredient provides the umami flavor to the sauce.
- Teriyaki Sauce: Teriyaki sauce is a sweet and salty, savory goodness between sauces.
- Rice Vinegar: Rice vinegar is sweet and tangy.
- Sriracha: Add more if you like spicy; Less or none if you don’t like spice.
If adding tofu, I recommend doubling the stir fry sauce recipe to marinate the tofu overnight in the refrigerator.
Recipe FAQs
Yes, as long as you make it without eggs. I added tofu to my fried rice, but it’s optional.
Vegan fried rice can be simple with carrots and peas or loaded with vegetables of your choice. However, cutting vegetables into bite-sized pieces makes them more accessible.
I like to eat a spicy Asian salad, edamame, Asian green beans, or vegan miso soup. But, vegan pineapple fried rice is a treat, especially if you add tofu.
advice
- First cook the rice and let it cool to room temperature. Then, refrigerate.
- When added to cooked vegetables, cold rice is firm and not soggy or soggy.
- Cook vegetables in order of density to avoid overcooking.
- Substitute with red bell peppers if unavailable (baby bell peppers come in different colors and offer a variety of colors).
- Fresh pineapple is best, but if fresh pineapple is not available, choose canned pineapple in its natural juice instead of syrup.
- Choose any vegetable, but cut the vegetables into even bite-sized pieces to avoid chopping the vegetables while making the fried rice.
- Whenever you cook with Sriracha, or anything spicy, always add a small amount and taste before adding more. Everyone has a different palate, so what I think is hot and what someone else feels is very different.
- If adding tofu, double the sauce recipe and use half.Marinate the tofu overnight.
This vegan pineapple rice recipe is a family favorite! Try it; I know you’ll love it!
More vegan Asian recipes to try
If you like this vegan pineapple fried rice recipe, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Vegan Pineapple Fried Rice
Skip take-out and cook delicious Asian food at home. Dive into this vegan pineapple fried rice topped with brown rice, veggies, pineapple and tofu. Omit the tofu for an al veggie version of this sweet and savory sensation.
material
Fried Rice Sauce (double the recipe if using tofu to marinate half the sauce)
instructions
cooking vegetables
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In a wok or large wok, fry the garlic and onion until translucent.
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Add the mushrooms, and cook until browned.
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Then add the broccoli and asparagus and cook for a few minutes.
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Add the remaining vegetables and toss with a wooden spoon every few minutes.
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Add the pineapple.
Fried Rice Sauce (double the recipe if using tofu)
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Whisk the sauce ingredients together in a bowl.
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If using tofu, pour over chopped tofu and marinate overnight.
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For best results, swirl the container in the refrigerator a few times to allow the tofu to marinate.
Tofu (optional)
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Once marinated, cook the tofu in different ways. My favorite way to prepare tofu is to grill it, but that’s not always an option. So, here are different ways to cook tofu.
Grilling
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Preheat grill to 350 or medium-low.
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You can place the marinated tofu directly on the grill, or I use one Grill basket.
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Grill for 7 minutes on each side
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Let cool slightly
Air Frying
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Dip marinated tofu on each side with cornstarch.
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Place large pieces in the basket, do not touch each other.
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Cook at 370 for 10 minutes.
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Open the basket and turn the large tofu pieces.
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Bake for another 10 minutes
Skillet
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Heat a non-stick pan to medium.
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Add the marinated tofu, adding only a small amount of the marinade at a time.
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As the tofu cooks, using a spatula, turn it over to add additional marinade.
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Cook until browned on all sides and the marinade has reduced.
Prepared Pineapple Fried Rice
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When all the vegetables and pineapple are cooked al’dent, add the brown rice.
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Stir the rice into the hot wok with the vegetables until heated through.
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Add the sauce and toss until everything is heated through.
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Serve in a bowl with chopsticks or a fork.
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Sprinkle with sesame seeds (optional).
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Add Thai basil for extra flavor.
Comment
- First cook the rice and let it cool to room temperature. Then, refrigerate.
- When cold rice is added to a vegan stir fry, it stays firm and doesn’t get soggy or soggy.
- Cook vegetables in order of density to avoid overcooking.
- Substitute with red bell peppers if unavailable (baby bell peppers come in different colors and offer different colors)
- Fresh pineapple is best, but if fresh pineapple is not available, choose canned pineapple in its natural juice instead of syrup.
- Choose any vegetable, but cut the vegetables into even bite-sized pieces to avoid chopping the vegetables while making the fried rice.
- Whenever you cook with Sriracha, or anything spicy, always add a small amount and taste before adding more. Everyone has a different palate, so what I think is hot and what someone else feels is very different.
- If adding tofu, double the sauce recipe and use half.Marinate the tofu overnight.
nutrition
Worship: 6gCalories: 238kcalSugars: 44gProtein: 14gFat: 2gPolyunsaturated Fats: 2gSodium: 397mgPotassium: 985mgFiber: 8gSugar: 14gVitamin A: 4352IUVitamin C: 149mgCalcium: 121mgIron: 5mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂