Pineapple Fried Rice

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 at home. Vegan 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. 

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 also skip any sesame oil or any oil. 

How to make pineapple fried rice

Begin by cooking the brown rice in a rice cooker or on the stovetop using my full proof directions on How to Cook Brown Rice. The trick to great vegan fried rice is cooking the rice, allowing it to cool to room temperature, and then refrigerating it until it's cold. For that reason, I always make my brown rice ahead of time and add it to the vegan pineapple fried rice at the end. 

This way, the rice stays firm and doesn't get soggy or mushy because no one likes mushy, sticky rice. 

• Cooked brown rice or rice of choice
• Broccoli
• Asparagus
• Pineapple
• Baby bell peppers (or substitute red bell peppers)
• Mushrooms
• Garlic
• Green onions (scallions)
• Frozen carrots and peas
• Tofu (optional)
• Sesame seeds

Next, using a wok or extra-large skillet with deep sides, cook the vegetables in order of density. For instance, begin with garlic, scallions (green onions), and mushrooms until the onions turn translucent and the mushrooms start to brown.

Now add the broccoli and asparagus, which take 5-7 minutes, followed by the pineapple, peas and carrots, and baby bell peppers. 

Next, add the cold rice, and toss until heated through. 

Let's not forget the sauce. 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.

Vegetable stir fry sauce

• Tamari, Liquid Aminos, or Soy Sauce
• Teriyaki Sauce
• Rice Vinegar
• Sriracha (more if you like it spicy; less  or none if you do not prefer spice)

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

Tips

• First, cook the rice and allow it to cool to room temperature. Then, put it into the refrigerator. 
• When cold rice is added to the vegan stir fry, it stays firm 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.  

FAQ

Is pineapple fried rice vegan?

• Yes, as long as you make it without eggs. I added tofu to my fried rice, but this is optional. 

What goes in fried rice? 

• Vegan fried rice can be simple with carrots and peas or loaded with chosen vegetables. However, cutting the vegetables into small bite-sized pieces makes eating easier. 

What do you eat with fried rice? 

• I love eating a Spicy Asian Salad, edamame, Asian Green Beans, or  Vegan Miso Soup. But, Vegan pineapple fried rice is a meal, especially if you add tofu.

If you love vegan Asian food, check out these healthy Asian recipes

• Asian Chopped Salad Recipe
• Asian Crunch Salad
• General Tso Cauliflower Recipe
• Miso Stir Fry
• Vegan Lo Mein Noodles
• Dan dan noodles
• Spicy Peanut Noodles
• How to Make Vegan Stir Fry Ramen Noodles
• Ramen Noodle Salad Recipe
• Zoodle Pad Thai Recipe
• Pad Kee Mao With Seared Tofu (Plus Magic Marinade!)
• Kimchi Fried Rice

Vegan Pineapple Fried Rice

Kathy Carmichael

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

4.34 from 6 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Entrees

Cuisine Asian

Servings 6 servings

Calories 238 kcal

Ingredients

  

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Fried Rice

• ▢ 2 cups cooked brown rice or rice of choice
• ▢ 1 head broccoli cut into florets, and then cut into bite-sized pieces
• ▢ 1 bunch asparagus woody steams removed, and cute into bite-sized pieces
• ▢ 1 cup pineapple cut into tidbits
• ▢ 6 baby bell peppers or substitute red bell peppers, cut into bite-sized pieces
• ▢ 8 ounces mushrooms sliced
• ▢ 2 cloves garlic minced
• ▢ 1 bunch green onions scallions, chopped
• ▢ 1 cup frozen carrots and peas thawed but not cooked
• ▢ 14 ounces extra-firm tofu optional, presses and cut into cubes

Fried Rice Sauce (double the recipe if using tofu to marinate in half the sauce)

• ▢ ¼ cup tamari Liquid Aminos, or Soy Sauce
• ▢ ¼ cup teriyaki sauce
• ▢ 2 Tablespoons rice vinegar
• ▢ 2 teaspoons sriracha more if you like it spicy; less or none if you do not prefer spice

Garnish

• ▢ Sesame seeds

Instructions

 

Cooking the rice

• Cook the brown rice according to the directions. Allow cooling to room temperature. Then, refrigerate until ready to make the fried rice.
  

SAUTÉING THE VEGETABLES:

• Sauté garlic and onions until translucent.
• Add Mushrooms, and cook until browned.
• Then add the broccoli and asparagus and cook for a few minutes.
• Now add the rest of the vegetables and toss with a wooden spoon every couple of minutes.
• Add pineapple.

Fried Rice SAUCE (double if using tofu)

• Whisk sauce ingredients together in a bowl.
• If using tofu, pour over the cut tofu and marinate overnight.
• For the best results, rotate the container in the refrigerator a few times so the tofu marinates through.

Tofu (optional)

• Once marinated, cook tofu in a variety of ways. My favorite way to prepare tofu is to grill it, but that isn't always an option. So, here are several different ways to cook tofu. 

GRILLING TOFU

• Pre-heat grill to 350 or medium-low
• You can place the marinated tofu directly on the grill, or I use a grill basket.
• Grill for 7 minutes on each side
• Let cool slightly

BAKED VERSION (IF YOU DON'T HAVE A GRILL) 

• Follow the exact directions for marinating.
• Pre-heat oven to 350 degrees
• Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.

AIR FRYER VERSION

• Dip the marinated tofu on each side with cornstarch
• Place large pieces into the basket, not touching each other.
• Cook on 370 for 10 minutes
• Open the basket and turn large tofu pieces over.
• Bake for 10 more minutes

SKILLET COOKING

• Heat a non-stick skillet to medium.
• Add marinated tofu, only adding a small amount of the marinade at a time.
• As the tofu cooks, using a spatula, turn it over, adding the additional marinade. 
• Cook until brown on all sides and the marinade has diminished. 

PUTTING IT ALL TOGETHER:

• Once all the vegetables and pineapple are cooked al'dente, add brown rice.
• Stir the rice into the hot wok with the vegetables until heated through.
• Add sauce and toss until everything is hot.
• Serve in a bowl with chopsticks or a fork.
• Sprinkle with sesame seeds (optional)
• Add Thai Basil for extra flavor

Notes

Tips

1. First, cook the rice and allow it to cool to room temperature. Then, put it into the refrigerator. 
2. When cold rice is added to the vegan stir fry, it stays firm and doesn't get mushy or soggy.
3. Cook the vegetables in order of density to avoid over-cooking the vegetables. 
4. Substitute red bell peppers with baby bell peppers if unavailable (baby bell peppers come in different colors and offer a variety of colors)
5. Fresh pineapple is best, but if fresh pineapple isn't available, choose canned pineapple in its natural juice rather than syrup.
6. Choose any vegetables, but cut the vegetables into equal bite-sized pieces to avoid cutting the vegetables while creating the fried rice. 
7. 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.
8. Double the sauce recipe if adding tofu to use half to marinate the tofu overnight.  

Nutrition

Calories: 238kcalCarbohydrates: 44gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 597mgPotassium: 985mgFiber: 8gSugar: 14gVitamin A: 4352IUVitamin C: 149mgCalcium: 121mgIron: 5mg

Tried our recipe?Let us know how it was!

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/