Pineapple Fried Rice Recipe (Vegetarian/Vegan Option)
The coconut oil, fresh pineapple, and sriracha wasabi sauce add such a unique flavour. This dish goes from stovetop to table quickly – perfect for using up leftover rice!
Ingredients
- 2 tbsps Coconut oil
- 2 eggs omit for vegan option
- 2 cups fresh pineapple chopped
- 4 red pepperino diced (or 1 large red bell pepper
- ½ cup green onions thinly sliced
- 2 cloves garlic minced
- ½ cup cashews chopped
- 1 tbsp sriracha wasabi sauce optional
- 1 lime halved
- salt to taste
- Fresh coriander leaves for garnish
- 3 cups cooked brown rice use cold rice for the best texture, preferably leftover rice from the previous day, fresh cooked rice can make the dish mushy
Instructions
Method:
- Scrambled eggs: Heat a large pan or wok over medium-high heat and add 1 tsp cocont oil. Pour in the eggs, scrambling until just set (about 1 minute) transfer to a bowl.
- Sauté pineapple & peppers: Add 1 tbsp coconut oil to the pan. Stir in pineapple and peppers, cooking until pineapple caramelises, 3–5 minutes. Add green onions and garlic, cooking until fragrant, about 30 seconds.
- Cook cashews & rice: Lower heat to medium. Add 2 tsp coconut oil, then stir in cashews and cook until fragrant, about 30 seconds. If needed, add more coconut oil. Add rice and stir until hot, about 3 minutes.
- Combine & Season: Return eggs to the pan, breaking them up as you stir. Remove from heat, add sriracha wasabi sauce and juice of ½ lime, stirring to combine. Season with salt.
- Serve: Garnish with coriander leaves and lime wedges.