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Thai Pineapple Fried Rice


This Thai pineapple fried rice recipe is one of my favorites for busy days! Super easy, healthy, and so yummy. Plus, it’s SO colorful!

Okay, I think the travel bug got me again. This happens every couple of weeks! But given the weather right now this is totally no surprise to me. I mean where the heck did spring go?! It was super warm and sunny two weeks ago, but then all of a sudden winter came back and it was even snowing last week. Who wants snow in April?! Definitely not me!! So the other day, I was looking at some pictures we took during our vacation in Thailand 2 years ago and I’d absolutely love to go back! We had such an amazing time and this Thai pineapple fried rice recipe reminds me so much of these awesome sunny days at the beach.

The Thai pineapple fried rice is super easy to make and it’s ready in only 15 minutes. So I guess it’s safe to say that it’s perfect for busy weeknight dinners. As all the recipes on Vegan Heaven, it’s of course 100 % vegan. Besides, it’s also gluten-free.



Thai Pineapple Fried Rice Recipe (Vegan)

 Prep Time: 5 minutes
 Cook Time: 12 minutes
 Total Time: 17 minutes

Ingredients:
  • 1 cup Basmati rice (equals 3 cups cooked rice)
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • 1 tablespoon oil
  • 2 carrots, cut into thin sticks
  • 1/2 red bell pepper, cut into thin sticks
  • 1/2 cup frozen peas
  • 1/2 cup cashews
  • 1 tablespoon soy sauce
  • 1 tablespoon curry powder
  • 1 cup pineapple, cut into small pieces
  • 2 green onions, cut into rings
  • salt, to taste
  • black pepper, to taste
  • red pepper flakes (optional)
  • fresh cilantro (optional)

Instructions;
  • I like the Thai pineapple fried rice best with left-over rice from the day before. So cook the rice according to the instructions on the package and store it in an air-tight container in the fridge until you use it. Cook the frozen peas for about 7 minutes.
  • In a large pan, heat the oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, and the bell pepper. Cook for 3 minutes.
  • Then stir in the cooked rice and season with the curry powder and the soy sauce. Next, add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined. Serve with fresh cilantro. Enjoy!


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