As Summer begins to fade from memory, and cold weather, pumpkin spice, and visions of twinkling Christmas lights, and herby roasts slowly take over, I can’t help but want to say one last goodbye to the warm weather that is so near to my heart. One final hurrah, until next year, so I don’t feel as guilty about enjoying my pumpkin spice latte just a touch too much (guilty as charged).
What better way than a spicy sweet combo?
I have a serious thing for fried rice in the summer, maybe it’s only me, but I could eat fried rice every single day. The combinations are infinite, mango, tofu, jackfruit, bean sprouts, fresh veggies, I mean who could really blame me?
But today, folks, today we have a combination that is very near and dear to my heart. I broke out the old recipe cards and made a family favorite. Pineapple Fried Rice.
This stuff is seriously addicting, I make enough for seconds and leftovers because it is just that good. The sweet caramelization of the pineapple combined with the delicate smoky, spiciness of pan friend jalapeno, combined with bright vegetables, seasonings, and brown rice cooked in coconut milk is enough to drive anybody bonkers. I topped this bad boy with black sesame seeds, and a helping drizzle of spicy sriracha and took the bus to flavor city.
This recipe is quick, easy, and you can totally supplement certain veggies for whatever you’ve got in the fridge! Need something to bring to the potluck, or the party? I’ve got you covered. Big batches are easy to whip up, and this will absolutely be a crowd favorite. Not to mention any Omni who you feed this too won’t even miss the animal products, I promise you.
From my kitchen to yours, buen provecho, bon appetit, and as always, enjoy!
1 bag frozen peas
1 ginger section (about 4 in), diced small
1 bag frozen corn
1 diced yellow or red bell pepper
1 Jalapeño, sliced thin (deseeded, if preferred)
4 cloves garlic
6 bunches spring onion, sliced thin
1 large onion, diced thin
1 fresh pineapple, diced according to preferred thickness (I make mine into small squares)
4 carrots, diced small
5-6 cups rice (white or brown)
2 tbs coconut oil or sesame oil
1/4 tsp smoked paprika
1 tbs reduced sodium tamari
Black pepper to taste
1/4 teaspoon ground ginger
1 1/2 tbs vegan butter
4-5 sprigs fresh cilantro
1 can coconut milk
Opt. Toppings: Sriracha, Black Sesame Seeds
- Bring 4 cups of water, and 1 can of coconut milk to a boil.
- Add rice to the boiling water
- Stir rice one time to separate any clumps
- Cover the pot, and turn down the heat to the lowest setting, bringing the rice to a simmer
- Cook for 15-18 minutes (or longer, if you’re using brown rice)
- Remove from the heat, but do not remove the lid
- Allow the rice to steam for another 5 minutes
- Fluff the rice with a spoon or fork
- Allow to cool thoroughly before adding it to the fried rice, to avoid clumping
- Heat a large pan over medium-high heat and add the oil.
- Add garlic, cook for 1 or 2 minutes, stirring constantly to avoid burning.
- Add ginger, cook for 2 minutes, continue stirring.
- Add diced onion and jalapeno, cook for 3 minutes, continue stirring.
- Add pineapple, cook for 3 minutes, continue stirring.
- Add the rest of the frozen and fresh vegetables, and add all of the spices, and tamari. Do not add the cilantro or spring onion.
- Cook for five to seven minutes, until almost fully cooked through, stirring continuously to avoid burning.
- Add the cooked (and cooled) rice, stirring until everything is blended through.
- Cook for another 4 to 5 minutes, stirring constantly.
- Serve, top with optional toppings, and enjoy!
Note – Add your favorite Asian marinated crispy tofu for something extra! Try teriyaki, sweet and spicy, or hoisin!