Vegan Pineapple Fried Rice
A sweet and savory vegan pineapple fried rice with cashews substitute and fresh pineapple chunks, peas, and carrots. This colorful and flavorful dish is entirely nut-free and uses readily available ingredients.
20m prep + 25m cook4 servingsSafety: 95/100
Contains wheatContains soyNUTS-free
400 cal|10g protein|60g carbs|15g fat|5g fiber
Ingredients
- 4 cups Cooked Rice (day-old)
- 1 cup Pineapple Chunks
- 1/2 cup Carrot
- 1/2 cup Peas
- 1/2 cup Onion
- 3 tablespoons Soy Sauce
- 1 tablespoon Curry Powder
- 2 tablespoons Vegetable Oil
- 1/4 cup Cashew Substitute (Pumpkin Seeds)
Instructions
- 1Heat vegetable oil in a large wok or skillet over medium-high heat. Add onion and stir-fry until translucent.
- 2Add the peas, carrots, and pineapple chunks. Stir-fry for another 2-3 minutes.
- 3Add the cooked rice and stir-fry to break up the clumps.
- 4Sprinkle curry powder and soy sauce to the rice mixture and stir well to combine.
- 5Continue cooking until the rice is heated through and slightly crispy.
- 6Top the rice with the pumpkin seeds.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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