You know what they say: eat the rainbow, and this colorful vegan fried rice recipe will help you do just that! I love recipes that can be thrown together in a matter of minutes for a quick and easy weeknight dinner and fried rice is a definite go-to for those days when you have neither the time nor inclination to cook.
I am notoriously bad at judging quantities of dry rice and pasta. I never measure anything (really bad when it’s your job to write recipes!) so I almost always end up making too much.
You’d think I’d have it figured out by now considering that I make rice at least three times a week to accompany all the different kinds of curry that I make (love curry!), but inevitably there’s leftover plain rice doomed to be forgotten and dry out in the fridge.
But isn’t veggie fried rice what old, dried out rice was made for? We all know that to make the best fried rice day-old rice is best because its lowered moisture content will prevent the rice from clumping together into a sticky, pasty mess when frying.
Not only that, but you can also throw in any other leftovers you have in the fridge, this is another anything-goes kind of dish. I chose my vegetables purely based on colour (eat the rainbow!) and with the intention of creating a Thai-style vegan fried rice with pineapple.
What makes this a Thai-style fried rice rather than a Chinese fried rice is the pineapple, obviously, lime and tomato. Tomatoes seem somewhat out of place in Thai cuisine but in fact make their way into a number of different dishes like this vegan red curry and green papaya salad. Carrots, peppers, green beans and some purple scallions round out the vegetable portion of my eat-the-rainbow pineapple fried rice.
Another distinguishing feature of Thai fried rice over Chinese is the use of fish sauce. Obviously we can’t use fish sauce in a vegan fried rice recipe, but I do have a great recipe for vegan fish sauce that you could use or just go the easy route and use soy sauce. Okay, not “authentic” but still tasty!
- 2.5 to 3 cups cooked, day-old jasmine rice
- 1 tablespoon oil, or a little more if necessary
- 1 tablespoon minced ginger
- 2 cloves of garlic, minced
- 1 green onion, chopped and whites and greens separated (mine had purple bulbs but you can use regular white ones)
- Half a red pepper, chopped
- 1 medium carrot, chopped
- 50 grams (1.8 oz) of green beans, chopped
- 200 grams (7 oz) of pineapple chunks
- 1 medium tomato, deseeded and chopped
- 2 - 3 tablespoons soy sauce
- 1 - 2 teaspoons sriracha
- The juice of half a lime
- 20 - 25 cashews, lightly toasted
- Heat a wok or large pan over medium-high heat. Add the oil, ginger, garlic and white parts of the green onions and fry for about 30 seconds, stirring, until soft and fragrant. Remove to a plate and set aside.
- If the pan seems dry add a little more oil then add the pepper, carrot and green beans to the pan and fry, stirring occasionally, until the vegetables are crisp-tender.
- Add the day-old rice and fry, stirring occasionally, for a couple of minutes to warm. Add the pineapple, tomato, ginger, garlic and white parts of the green onion and mix well. Season to taste with soy sauce, sriracha and lime juice.
- To serve sprinkle over the green parts of the green onions and cashews.