Pineapple Fried Rice

Skip the take-out, and make delicious Asian food at home. Dive into this vegan pineapple fried rice recipe, loaded with brown rice, veggies, and pineapple and topped with tofu. Or, skip the tofu for an all-veggie vegan pineapple fried rice recipe of this sweet and savory sensation.

I love 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 recipe at home. This vegan pineapple fried rice, without a doubt, is one of my favorite dishes. So, of course, I loaded it with pineapple and a ton of veggies, brown rice, and a simple oil-free sauce. 

Jump to:

• Vegan Pineapple Fried Rice Recipe Ingredients
• Vegan Pineapple Fried Rice Ingredient Substitutions
• How to Make Pineapple Fried Rice
• Sauce Ingredients
• Sauce Ingredient Substitutions
• Recipe FAQs
• Tips
• More Vegan Asian Recipes to Try
• 📖 Recipe
• 💬 Reviews

Since my whole family loves Asian food, we often dedicate a night to eating Thai, Chinese, or Japanese food.

Although most restaurant fried rice recipes are vegetarian, vegan fried rice is made without eggs. In addition, because 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 refrigerated it while preparing the rest of the ingredients.
• Broccoli: Cut the broccoli florets into similar bite-sized pieces, so it cooks evenly.
• Asparagus: Remove the tough ends of the asparagus and cut the stalks into equal-sized pieces.
• Pineapple: I love using fresh pineapple. Again, it is essential to cut the pineapple into similar-sized pieces.
• Baby Bell Peppers: I love baby bell peppers for their bright colors and sweet taste.
• Mushrooms: I used cremini mushrooms sliced.
• Garlic: I prefer fresh garlic cloves rather than jarred garlic.
• Green Onions: Green onions, also called scallions, have a light taste.
• Frozen Carrots and Peas: I had a bag of frozen peas and carrots, so I chose a short cut.
• Tofu (Optional): I used extra firm tofu marinated and then cooked it before adding it to the recipe.
• Sesame Seeds: I like sesame seeds as a garnish on top. It gives it a little crunch, and it's pretty.

Vegan Pineapple Fried Rice Ingredient Substitutions

• Substitute jasmine or white rice for brown rice.
• Or, try quinoa for a rice-free option.
• Instead of broccoli, use cauliflower florets.
• Choose another vegetable if asparagus isn't available.
• 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. Granulated garlic: Use ¼ teaspoon of granulated garlic in place of each clove. Garlic powder: Use ⅛ teaspoon of garlic powder in place of each clove.
• White or yellow onions substitute green onions.
• Use fresh carrots and peas instead of frozen vegetables.
• Skip the tofu. Or, try chickpeas tofu for a soy-free option.

How to Make Pineapple Fried Rice

1. Begin by cooking the brown rice in a rice cooker or stovetop using my full-proof directions on How to Cook Brown Rice.
2. The trick to great vegan fried rice is cooking, allowing it to cool to room temperature, and then refrigerating it until it's cold.
3. Therefore, I always make my brown rice ahead of time and add it to the vegan pineapple fried rice at the end. 
4. This way, the rice stays firm and doesn't get soggy or mushy because no one likes mushy rice. 
5. Next, cook the vegetables in order of density using a wok or extra-large skillet with deep sides. For instance, begin with garlic, scallions (green onions), and mushrooms until the onions turn translucent and the mushrooms start to brown.
6. Add the broccoli and asparagus, which take 5-7 minutes, followed by the pineapple, peas and carrots, and baby bell peppers. 
7. Next, add the cold rice, and toss until heated through. 

One important lesson I've learned about making fried rice is to add the sauce at the end of cooking and use it sparingly.

There's nothing worse than soggy fried rice. Remember, you can always add more sauce later.

Sauce Ingredients

• Soy Sauce: This ingredient supplies the umami flavor to the sauce.
• Teriyaki Sauce: Teriyaki Sauce is sweet and salty, the savory goodness in the sauce.
• Rice Vinegar: Rice Vinegar is sweet and tangy.
• Sriracha: Add more if you like spicy; less or none if you do not prefer spice.

Sauce Ingredient Substitutions

• Choose tamari, or liquid aminos for a gluten free option instead of soy sauce.
• Try low-sodium soy sauce if you want less sodium.
• Vegan oyster sauce or hoisin sauce substitutes teriyaki sauce in recipes.
• Apple cider or champagne vinegar is used as a replacement for rice vinegar.
• Any hot sauce works, or skip it if you don't like a little spice.
• Crushed red pepper flakes are also an excellent substitute for hot sauce; however, use them sparingly.

If adding tofu, I recommend doubling the stir fry sauce recipe using half to marinate the tofu overnight in the refrigerator. 

Recipe FAQs

Tips

• First, cook the rice and allow it to cool to room temperature. Then, put it into the refrigerator. 
• Cold rice stays firm when added to the cooked vegetables and doesn't get mushy or soggy.
• Cook the vegetables in order of density to avoid over-cooking the vegetables. 
• Substitute red bell peppers with baby 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 isn't available, choose canned pineapple in its natural juice rather than syrup.
• Choose any vegetables, but cut the vegetables into equal bite-sized pieces to avoid cutting the vegetables while creating 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.
• Double the sauce recipe if adding tofu to use half to 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

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