Recipes » Main Dish » Pineapple “Fried” Rice
T. Colin Campbell Center for Nutrition Studies

Pineapple “Fried” Rice

By 2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5(2)
The sweet, tangy pineapple brightens this fried rice dish, and serrano pepper brings the heat. It comes together especially fast if you keep a pot of cooked brown rice on hand in the refrigerator to use for stir-fries, wraps, and as a complement for bean dishes throughout the week.
Prep: 15 mins Cook: 10 mins Yield: 3 servings

Adapted from Forks Over Knives, The Cookbook, by Del Sroufe (The Experiment, 2012).

Ingredients

Ingredients

  • ½ cup raw cashews
  • 1 medium yellow onion, peeled and julienned
  • 1 serrano pepper, thinly sliced (optional)
  • 4 cloves garlic, peeled and minced
  • ½ cup Date and Soy Stir-Fry Sauce, or to taste
  • 4 cups cooked brown rice
  • 1 ½ cups diced fresh or frozen pineapple
  • ½ cup green peas, fresh or frozen
  • ½ cup cilantro, chopped
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 1. Preheat the oven to 350 degrees F.
  • 2. Place the cashews on a baking sheet and bake for 6 to 7 minutes, until they smell fragrant. Remove from the oven and set aside.
  • 3. Heat a large skillet over a high heat. Add the onion and serrano pepper, and stir-fry for 3 to 4 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan. Add garlic and cook for 30 seconds, stirring constantly.
  • 4. Add Date and Soy Stir-Fry Sauce and cook for 30 seconds. Add rice, pineapple, peas, toasted cashews, and cilantro and cook until heated through.

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