This classic pineapple fried rice is truly mouthwatering. Golden grains of rice jeweled with chunks of juicy pineapple, cashews, and currants create a taste that will send you straight to paradise! Make it as the main course or as a beautiful side dish to any meal.

Cook Time –20 minutes
 Total Time –20 minutes

Ingredients Of Thai Vegetarian Pineapple Fried Rice

For the stir-fry sauce:

  • 3 tbsp freshly-squeezed lime juice
  • 4 tbsp low-sodium soy sauce
  • 2 tsp chili sauce
  • 5 tsp coconut sugar (1 tbsp + 2 tsp) 
  • 1 tsp Indian curry powder
  • 1 tsp chinese five spices

For the vegan Thai pineapple fried rice:

  • 1 tbsp neutral oil (I used refined coconut oil)
  • 1/2 medium red onion diced
  • 3 cloves garlic minced
  • 1 inch fresh ginger peeled and minced
  • 1/2 small head of purple cabbage chopped
  • 2 carrots chopped into bite-sized pieces
  • 1 head broccoli cut into small florets, stem peeled and cubed
  • 1/2 cup pineapple chunks
  • 2 and 1/2 cup cooked rice
  • stir-fry sauce
  • sliced green onion 
  • chopped toasted peanuts or cashews for serving

Instructions Of Thai Vegetarian Pineapple Fried Rice

  1. In a small bowl, combine the ingredients for the sautéed sauce to dissolve the coconut sugar and set aside.
  2. Heat a large skillet or wok over medium-high heat. Add the oil and the onion. Stir and cook for about 30 seconds.
  3. Add the garlic and ginger and cook, stirring, until the onion becomes translucent, about 1 minute longer.
  4. Add the cabbage, carrot and broccoli and continue cooking, stirring frequently, until the broccoli is tender and crisp, about 3 minutes. Add the pineapple, rice and stir fry sauce to the pan and mix to combine.
  5. Continue cooking, stirring occasionally, until the sauce coats the rice and vegetables, about 1 minute.
  6. Add more soy sauce or hot sauce to taste.
  7. Serve garnished with green onion and chopped nuts.