Vegan Pineapple Fried Rice

This vegan pineapple fried rice is pure tropical comfort in a bowl! Fragrant jasmine rice is stir-fried with colorful veggies, sweet pineapple chunks, and crunchy roasted cashews, all brought together with a warm blend of soy sauce, curry powder, and a touch of turmeric for golden color. Fresh ginger and garlic add aromatic depth, while green onions and cilantro give it a fresh, zesty finish. Served with a squeeze of lime, it’s a vibrant, one-pan meal that’s as nourishing as it is delicious — perfect for lunch, dinner, or impressing your guests!

Ingredients

2 cups Cooked Jasmine Rice or Long Grain Rice (preferably chilled or day-old)

1 Tablespoon Coconut Oil or Neutral Oil

1/2 cup Diced Onion

3 Garlic Cloves, minced

1 tsp Grated Fresh Ginger

1/2 cup Diced Bell Peppers (red, yellow, or green)

1/2 cup Diced Carrots

1/2 cup Frozen Peas

1 cup Fresh Pineapple Chunks

1/2 cup Roasted Cashews (or more to taste)

2 Tablespoons Soy Sauce or Tamari

1/2 tsp Curry Powder

1/4 tsp Ground Turmeric (optional, for color)

1/4 tsp Black Pepper

2 Green Onions, thinly sliced

1/4 cup Chopped Fresh Cilantro (optional, for garnish)

1 Lime, cut into wedges (for serving)

Instructions

Ensure your jasmine rice is cold and clump-free. Break apart any chunks with a fork. This prevents the rice from becoming mushy when fried.

Roast cashews if they are raw by toasting them in a dry skillet over medium heat for 3-4 minutes until golden and aromatic. Set aside.

Heat coconut oil in a large skillet or wok over medium heat.

Add the onion and cook for 2-3 minutes until softened.

Stir in the garlic and ginger, cooking for another minute until fragrant.

Toss in the diced bell peppers and carrots. Cook for 3-4 minutes until slightly softened.

Add the frozen peas and stir well to combine.

Push the vegetables to one side of the skillet and add the pineapple chunks. Allow them to caramelize slightly for 2-3 minutes.

Increase the heat to medium-high and add the chilled rice to the skillet.

Sprinkle with soy sauce, curry powder, turmeric (if using), and black pepper. Stir everything together, ensuring the rice is evenly coated with the seasonings.

Toss in the roasted cashews and mix gently to combine.

Stir in the green onions and cilantro, if desired. Remove from heat.

Serve warm with lime wedges on the side for an extra burst of freshness.