Fried rice is one of my favorite dishes of all time, but it’s normally full of hidden (or not so hidden) fats and oils. This healthy version of Pineapple Fried Brown Rice comes together in no time at all, using leftover brown rice and pantry staples. The cashews add a bit of healthy fats to the dish, but since this recipe only calls for a minimal amount of sesame oil for flavor, you won’t feel guiltily for indulging in this sweet and spicy Thai inspired fried rice.

Check out the video below to see exactly how easy it is to make this dish, and then check out the other recipes that I’ve designed to help you stay healthy using leftover brown rice.

Print
Vegan Pineapple Fried Brown Rice
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This delicious take on Thai Pineapple Fried Rice is made using leftover brown rice, and comes together in just under 15 minutes using a few ingredients you probably have on hand.

Course: Dinner
Cuisine: Thai
Servings: 2 servings
Calories: 500 kcal
Author: Michael Monson
Ingredients
  • 1/3 cup chopped red bell pepper
  • 2 green onions, thinly sliced, divided into “whites” and “greens”
  • 2 to 3 tablespoons cashews (whole or pieces)
  • 1 block (3.5 ounce) sriracha baked tofu, cut into small cubes
  • 3 to 4 dashes Sesame oil (optional if going oil-free)
  • 1 teaspoon Oriental Curry Powder* – DO NOT USE Indian or Madras curry powder.
  • 2 cloves garlic, minced or pressed
  • 1 cup cooked jasmine brown rice, preferable day-old
  • 1 tablespoon Bragg’s Liquid Aminos
  • ¼ cup drained pineapple from a can (about 2 rings cut up)
  • ¼ cup frozen peas
  • 1 tablespoon fresh cilantro plus more for garnish
  • salt to taste
Instructions
  1. To a large nonstick pan on medium-high heat, add the white part of your green onions, red bell pepper, baked tofu, and cashews along with a few dashes of sesame oil. Saute until the cashews and tofu begin to brown. Add the curry powder, and garlic, and continue to cook for another minute or two, until things get quite fragrant.
  2. If ingredients are stick to the pan, add a bit of pineapple juice or water to deglaze the pan. Add the cooked rice, peas and pineapple. Toss and cook until the peas and pineapple are warmed through. Add the green parts of your green onion, and fresh cilantro.
  3. Serve warm with a bit more fresh cilantro on top.
Recipe Notes

*I recommend using S&B Oriental Curry Powder. It can be found in Asian markets, the Asian aisle of supermarkets, or on Amazon