Vegan Pineapple Fried Rice

This Vegan Pineapple Fried Rice brings tropical island vibes to your dinner table with its perfect balance of sweet pineapple, crunchy cashews, and aromatic curry spices. Each grain of basmati rice soaks up the flavors while colorful vegetables add texture and nutrition. It’s a complete meal that’s naturally vegan and bursting with fresh, vibrant taste.

If you love these tropical flavors, you’ll also enjoy our Crispy Sesame Tofu for added protein that pairs beautifully with the fruity rice. For another Asian-inspired vegan dish, try the Vegan Crunchy Thai Quinoa Salad with its similar fresh vegetables and bold flavors that complement this fried rice perfectly.

Vegan Pineapple Fried Rice

Recipe by Daily Disher

Sweet pineapple, crunchy cashews, and curry spices make this vegan fried rice irresistibly flavorful.

Course: MainCuisine: AsianDifficulty: Easy

3.3 from 3 votes

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Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Ingredients

• 1 cup basmati rice

• 1.5 cups pineapple chunks

• 1/2 cup cashews

• 1 tablespoon soy sauce

• 2 tablespoons coconut oil

• 1/2 cup green peas

• 1 carrot

• 1 red bell pepper

• 2 cloves garlic

• 1 teaspoon curry powder

• 1 bunch green onions

• 1/4 teaspoon black pepper

• 1/4 teaspoon salt

Directions

• Cook the basmati rice according to package instructions and set aside to cool before adding it to the other ingredients.
• Heat one tablespoon of coconut oil in a large skillet or wok over medium heat, then add the chopped garlic and sauté for about a minute.
• Add diced carrots and bell pepper to the skillet and cook until tender, about five minutes, stirring frequently to ensure even cooking.
• Mix in the cashews, peas, and pineapple chunks, cooking for an additional three minutes until everything is well-combined and slightly softened.
• Push the vegetables to one side of the skillet, adding another tablespoon of coconut oil to the empty side, then toast the curry powder for thirty seconds.
• Combine toasted curry powder with the vegetables, blending them well before adding in the cooked rice and soy sauce.
• Stir-fry the mixture for about five minutes, allowing flavors to meld together, and throw in sliced green onions, stirring briefly to incorporate.
• Season with salt and black pepper, adjusting to taste, and serve warm, garnishing with extra green onions if desired.

Nutrition Facts

• Total number of serves: 4
• Calories: 250kcal
• Cholesterol: 0mg
• Sodium: 620mg
• Potassium: 400mg
• Sugar: 8g
• Protein: 6g
• Calcium: 60mg
• Iron: 2mg

Can’t get enough of great flavors? Check out these popular recipes that readers love making again and again.

For vibrant plant-based meals, our Vegan Mac & Cheese and Jamaican Vegan Rasta Pasta deliver creamy comfort without compromise. When you’re craving fresh and healthy options, the Mediterranean Steak Bowl and Ground Turkey Sweet Potato Skillet bring satisfying nutrition to your table. Need more Asian-inspired favorites? Our Banh Mi Rice Bowl and Beijing Beef offer bold flavors that’ll transport your taste buds.

Browse our full collection for more kitchen inspiration that’ll have your family asking for seconds.