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    Home » Recipes » Vegan Main Dishes

    Vegan Thai Pineapple Stir-Fried Rice

    Published: Jun 1, 2020 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Colorful and luscious, this Thai restaurant classic can be made easily at home, using brown rice, pineapple, and veggies like broccoli, bell peppers, and carrots. When fresh pineapple is in season and reasonably priced, try this stir-fried rice recipe with the fresh fruit! Adapted from Vegan Express. Photo by Susan Voisin.

    Thai pineapple rice

    Vegan Thai Pineapple Stir-Fried Rice

    Colorful and luscious, this Thai restaurant classic can be made easily at home, using brown rice, pineapple, and veggies like broccoli, bell peppers, and carrots.
    5 from 1 vote
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    Course: Brown rice main dish
    Cuisine: Thai
    Diet: Vegan, Vegetarian
    Keyword: vegan fried rice, Vegan Thai Pineapple Stir-Fried Rice
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 189kcal
    Author: Veg Kitchen

    Ingredients

    • 1 ½ cups long-grain brown rice try brown Basmati
    • 1 ½ tbsp safflower oil or other neutral high-heat oil
    • 1 medium onion quartered and sliced
    • 2 ½ cups small broccoli florets
    • 2 medium carrots sliced
    • 1 medium red or orange bell pepper diced
    • 3 –4 scallions sliced
    • 2 medium tomatoes diced
    • 2 cups fresh pineapple cut into ¾-inch chunks, or 1 (16–20 oz) can unsweetened pineapple chunks, drained
    • 1 cup light coconut milk
    • 2 tbsp reduced-sodium soy sauce or to taste
    • 1 tsp curry powder or to taste
    • 2 tsp fresh ginger grated, to taste
    • cashews for topping, optional
    US Customary - Metric

    Instructions

    • Combine the rice with 3 cups water in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30 to 35 minutes.
    • Shortly before the rice is done, heat the oil in a stir-fry pan or extra-wide skillet. Add the onion and sauté over medium heat until golden.
    • Add the broccoli, carrots, and bell pepper. Turn the heat up to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.
    • Add the scallions, tomatoes, and pineapple chunks and continue to stir-fry for just a minute or two, just until the tomatoes soften slightly.
    • Stir in the cooked rice, then add the coconut milk, curry powder, soy sauce, and ginger. Stir gently until all the ingredients are completely combined.
    • Taste and increase any of the flavorings in the dish until it pleases your palate. Serve at once, passing around chopped cashews to top individual servings, if desired.

    Nutrition

    Calories: 189kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 240mg | Potassium: 466mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4691IU | Vitamin C: 95mg | Calcium: 53mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Thai pineapple stir-fried rice

    Nutrition Information
    Per serving: Calories: 315;  Total fat: 7.5g;  Protein: 6g;  Carbs: 59g;  Fiber: 5g;  Sodium: 205mg

    • For more ways to use brown rice, explore classic rice dishes.
    • Here are more of VegKitchen’s Vegan Dinner Recipes and more Main Dishes Featuring Grains and/or Beans.

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    Reader Interactions

    Comments

    1. Mark says

      May 21, 2011 at 1:55 pm

      oooo looks bloomin lush this 🙂

    2. Brian says

      June 01, 2011 at 4:48 pm

      Really enjoyed this one !, even my kids are raving about it.

    3. Jess says

      July 21, 2013 at 8:58 pm

      I just made this, following the recipe quite loosely (clove of garlic, red peppers, pineapple, and one tomato were the only veggies). I added more soy sauce and thai spice, but otherwise it's really good! Thanks for the recipe 🙂

    4. Pantipa says

      February 15, 2014 at 10:40 pm

      Thanks a lot I love it!

    5. Nava says

      February 16, 2014 at 6:11 pm

      Glad you enjoyed this, Pantipa!

    6. Marjorie Goeser says

      March 26, 2014 at 6:27 pm

      Sounds great. Always enjoy anything with pineapple.

    7. Pamela says

      March 26, 2014 at 7:19 pm

      Recently gave up meat...love these recipes!

    8. Nava says

      March 27, 2014 at 11:18 am

      Thanks, Pamela — I hope you keep coming back!

    9. Linda says

      March 27, 2014 at 6:18 pm

      Light Coconut Milk --is this the kind in the dirt section, or is it the kind in the can?

    10. Linda says

      March 27, 2014 at 6:22 pm

      dairy, not dirt

    11. Nava says

      March 27, 2014 at 6:35 pm

      LOL, dirt … that's how I view dairy, actually — light coconut milk comes in a can (the other kind, coconut beverage, is with nondairy milks, but I find it too sweet, even if unsweetened) and is found in the Asian foods section of supermarkets and natural foods store.

    12. Loraine Mazzolini says

      April 01, 2014 at 9:55 am

      Made this for the first time for dinner last night. It turned out excellent. Very simple but flavorful. I would suggest using safflower oil for a higher smoke point than the olive oil. I used my wok and veggies cooked quickly and had the right crisp tender texture.

    13. Nava says

      April 01, 2014 at 10:31 am

      True, very good suggestion about the safflower oil. I'll add that option, thanks!

    14. Nora says

      December 17, 2015 at 10:44 am

      Tried this for dinner this evening. The coconut milk made my rice soggy but perhaps I overdid the amount. The flavours and smells were wonderful though. Will definitely try this again! Thanks~

    15. Priya says

      August 15, 2016 at 8:03 pm

      Hi, just made this rice and it came out soggy not dry as in your photo. I followed the recipe precisely. Are we supposed to add the coconut milk towards the end and not use it to cook the rice? I think if the coconut milk is used to cook the rice then it won't come out soggy. What do you think? How did you get yours so dry?

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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