Instructions
1. Prepare the Rice
If you haven’t done so already, cook the jasmine rice according to the package instructions. For best results, use cold, day-old rice as it helps achieve the perfect texture for fried rice. If using freshly cooked rice, spread it out on a tray to cool and dry slightly.
2. Cook the Vegetables
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the diced onions and cook until they become translucent.
3. Stir-Fry the Vegetables
Add the diced carrots, red bell pepper, and broccoli florets to the skillet. Stir-fry the vegetables for about 5-7 minutes until they start to soften. You want them to be tender but still crisp.
4. Add Pineapple and Peas
Stir in the pineapple chunks and thawed peas. Cook for another 2-3 minutes until the pineapple is slightly caramelized and the peas are heated through.
5. Incorporate the Rice
Push the vegetables to the side of the skillet and add the cold rice to the center. Sprinkle the turmeric over the rice and stir to evenly distribute the color. Pour the soy sauce over the rice, and stir everything together until well combined. Make sure the rice is evenly coated and heated through.
6. Season and Garnish
Add the chili flakes (if using), and season the fried rice with salt and pepper to taste. Continue to stir-fry for another 2-3 minutes, allowing the flavors to meld together.
7. Serve
Remove the skillet from the heat and garnish the fried rice with chopped green onions and roasted cashews or peanuts for an added crunch. Serve with lime wedges on the side for a fresh burst of flavor.
8. Enjoy!
Serve the vegan pineapple fried rice hot, either as a main dish or alongside other favorite vegan dishes. It’s delicious on its own, and the perfect balance of sweet, savory, and a touch of spice.
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