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  • Isabella Akshay

Vegan Pineapple Fried Rice

You'll never hear me say I like pineapple on pizza but I do LOVE Pineapple Fried Rice!!! It reminds me of life in Singapore. I used to walk in the scorching sun to the nearest hawker centre at lunch time and order pineapple fried rice “ta-pau” (take away) with a side of chilli padi (bird's eye chilli) for extra spiciness. On some days, I would order Thai olive rice - another favourite I should probably make soon.


I recommend using Thai long grain rice for this recipe. Since it is less starchy, the fried rice will not turn out sticky, and you really want all rice grains to be separate.


Use leftover rice if possible - it is ideal for frying because it has lost moisture over time and has a dryer surface. Make the rice ahead and store in the fridge if possible - it really does make a difference.


Ingredients

Thai long grain rice 1 cup

Pineapple 2 3cm-thick slices, cubed

Carrot 1, cubed

Peas 1/2 cup fresh or frozen

Corn 1/2 cup fresh or frozen

Spring onion 1, chopped

Soy sauce 2 tbsp

Oil 1 tbsp

Brown sugar 1 tsp

MSG 1/2 tsp (optional)

Spices: Coriander, fennel seed, cumin, black pepper, red chilli, turmeric - 1/2 tsp each, all powdered

Chilli oil 1 tbsp

Salt to taste

To serve: soy sauce and chopped red/green chillies


Method

Parboil diced carrot, corn and peas in boiling water for 60 seconds. Drain and set aside.


Heat oil in a wok. Sauté the veggies on high heat adding soy sauce, spices, sugar and stirring frequently.


Add the cooked rice and combine with the other ingredients.


Lastly add the pineapple cubes, MSG, check salt and season only if needed and sauté for another minute on high heat until the pineapple chunks start oozing their juice.


Scoop the rice onto the plate and garnish with spring onions and a drizzle of chilli oil.


Serve with soy sauce and chopped red or green chillies on the side.



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