Best Vegetarian Pineapple Fried Rice Recipes

VEGETARIAN THAI PINEAPPLE FRIED RICE

Steps:

• Gather the ingredients.
• Using your fingers to separate any chunks into grains, mix 1 tablespoon of oil with the rice. Set aside.
• In a cup, stir the soy sauce together with the curry powder. Set aside.
• Drizzle the remaining oil in a wok or large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant, about 1 minute.
• Once the pan becomes dry, add 1/4 cup of stock to keep all veggies sizzling.
• Crack the egg into the wok and stir quickly to cook as though you are scrambling eggs.
• Add the carrot and peas. Stir-fry 1 to 2 minutes, adding more stock if needed.
• Add the rice, pineapple chunks, currants, and cashews . Mix well to incorporate all ingredients.
• Drizzle the soy sauce mixture over and gently stir-fry to combine over medium-high to high heat until the rice makes popping sounds, about 5 to 8 minutes, or until your preferred texture is achieved.
• Mix well until the rice is of an even color. If desired, you can push ingredients aside and add a little more oil to the pan to give your rice that special "shine" you see in restaurant fried rice.
• Remove from heat. Do a taste test, adding more soy sauce if needed. Add lime juice and taste again. If too salty for your taste, add more lime juice .
• Scoop rice onto a serving platter or into a carved-out pineapple to serve. Top with the cilantro and chopped scallions.

QUICK AND EASY PINEAPPLE FRIED RICE

Steps:

• Heat a large skillet over medium heat and add oil. Add diced onion and cook for about 1 minute. Add ginger and garlic, and cook, stirring constantly, for 1 minute.
• Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce, and cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
• Garnish with sliced green onion and sesame seeds before serving.

PINEAPPLE FRIED RICE

Steps:

• 1 Heat 1 tbsp oil in a wok. Add the eggs, swirling them up the sides, to make a thin omelette. Once cooked through, roll the omelette onto a chopping board and cut into ribbons.
• Heat the remaining oil. Add the garlic, onions and five-spice. Stir-fry until sizzling, then add the rice (if using pouches, squeeze them first, to separate the grains), peas, sesame oil and soy. Cook over a high heat until the rice is hot, then stir through the pineapple and omelette ribbons.