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.
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.
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Servings: 6
Calories: 189kcal
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
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.
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.
Mark says
oooo looks bloomin lush this 🙂
Brian says
Really enjoyed this one !, even my kids are raving about it.
Jess says
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 🙂
Pantipa says
Thanks a lot I love it!
Nava says
Glad you enjoyed this, Pantipa!
Marjorie Goeser says
Sounds great. Always enjoy anything with pineapple.
Pamela says
Recently gave up meat...love these recipes!
Nava says
Thanks, Pamela — I hope you keep coming back!
Linda says
Light Coconut Milk --is this the kind in the dirt section, or is it the kind in the can?
Linda says
dairy, not dirt
Nava says
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.
Loraine Mazzolini says
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.
Nava says
True, very good suggestion about the safflower oil. I'll add that option, thanks!
Nora says
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~
Priya says
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?