Name: Vegan Pineapple Fried Rice
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Cuisine: thai
Ingredients: 2 tbsp coconut oil ((or preferred cooking oil)); 1 small red onion (, diced); 3 cloves garlic cloves (, minced); 1 tbsp ginger (, grated); 0.5 tsp chili pepper flakes ((optional)); 1 cup carrots (, peeled & diced (or matchstick)); 1.5 cups pineapple pieces (, fresh or canned); 3 cups rice (, chilled for 6-8 hours if possible); 0.5 cup green onions (, sliced + more for topping); 3 tbsp gluten-free tamari (, low sodium (sub soy sauce)); 1.5 tsp curry powder; 0.5 cup frozen peas (, thawed); 0.5 cup roasted cashew; 0.25 cup cilantro (, chopped)

Instructions

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1

Whisk the gluten-free tamari (3 tbsp) and curry powder (1.5 tsp) together. Set aside.
2

Heat coconut oil (2 tbsp) in a large pan or wok over medium heat. Add the red onion (1 small) and sauté for 2 minutes, until softened.
3

Now add the garlic (3 cloves), ginger (1 tbsp), chili pepper flakes (0.5 tsp) (optional), and carrots (1 cup). Sauté for 7 minutes or until carrots are tender. (*If veggies start to stick, you can add a splash of vegetable broth to deglaze)
4

Add the pineapple pieces (1.5 cups) and sauté until slightly browned, about 4 minutes.
5

Add the tamari mixture, rice (3 cups), frozen peas (0.5 cup), and green onions (0.5 cup). Stir frequently. Cook about 7 minutes, until all ingredients are combined and heated through. Taste for seasoning and add more if needed.
6

Remove from heat and serve with optional toppings: roasted cashew (0.5 cup) and cilantro (0.25 cup). Enjoy!