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Let me just start off by saying, I LOVE FRIED RICE!! It’s such a perfect dish, easy to make & super flavorful, right up my alley. My first ever recipe that I’ve shared was actually my fried rice recipe, you can watch it here.
So why pineapple fried rice?.. well, why not??? All of us with immaculate tastebuds know that pineapple is the burst of sweetness that brings savory dishes to the next level, mean.. look at pineapples on pizza *chef’s kiss* Pineapple Fried Rice originated from Thailand, so you can find it on most Thai menus, but they have also made their way on some Chinese & Viet places.
This fried rice recipe is vegan & nut free because I made it for an event that required vegan dishes but it’s very simple to make it not vegan by making a few swaps. Everyone enjoyed it at the event though, so maybe give the vegan recipe a chance.
1 Tablespoon of Coconut aminos (or soy sauce)
2 Tablespoons of “Oyster” Mushroom sauce (or oyster sauce)
1/2 Tablespoon of Palm sugar (can use granulated sugar)
1 Teaspoon of Curry Powder
1 teaspoon of white pepper
1/2 teaspoon of MSG
1 Cup of chopped pineapple chunks
6 Ounces of “Just” eggs ( or 3 regular eggs)
6-8 cloves of minced garlic
1 Tablespoon of minced ginger
2-3 ounces of frozen carrots and peas
2 tablespoons of dried cranberries
4 cups of cooked refrigerated rice (I use Jasmine rice)
5 chopped green onions
Cook your rice if you have not done that already. It’s best if you use rice that’s been refrigerated for at least 6 hours, overnight would be best because if you use freshly cooked rice it will make your fried rice mushy.
Prep the ingredients by mincing up garlic & ginger. Cut pineapple chunks, chop green onions and thaw frozen veggies.
In a clean bowl, add 1 tablespoon coconut aminos, 2 tablespoons of mushroom sauce, mix well and leave aside.
Add a few pinches of salt in the 6 ounces of Just Eggs, mix well and cook it on medium heat for a few minutes and take it off the stove.
Add about a tablespoon of cooking oil to a medium sized pan or wok then add all of the garlic and ginger. Cook it until it becomes fragrant then add the frozen veggies, toss it to evenly coat it in the oils of the aromatics.
Add rice, break up clumps and toss the rice until the veggies are evenly distributed throughout the rice. Then push the rice to one side of the pan so we can have room to add the sauce.
Add the coconut aminos & mushroom sauce mixture to the open side of the pan then sprinkle 1 teaspoon of the curry powder and mix it in with the sauce. When the curry powder is incorporated into the sauce, slowly mix the rice into the sauce and give it a few toss to make sure that each grain of rice is coated. *NO NAKED RICE*
When everything is nice and coated, sprinkle 1/2 teaspoon of MSG then add the pineapple chunks & the dried cranberries. Give the rice a few more tosses to make sure that everything is evenly distributed throughout.
Garnish with some white pepper and green onions