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Vegan Pineapple Fried Rice with Toasted Cashews

Fried rice used to always be my family’s go-to meal for parties and potlucks, or to enjoy on weekday nights at home. I loved it–but unfortunately, it wasn’t vegan.

Since oyster sauce and fish sauce are key flavors in traditional fried rice, making vegan fried rice taste good, has been a struggle for me.

After lots of trial and error, I found a lovely flavor combo for vegan fried rice that tastes amazing. And to change it up a bit, I decided to make this a pineapple fried rice with toasted cashews to garnish. (so yum!)

This recipe makes a perfect meal for a busy day, as it only requires 20 minutes (or less) to make. It’s also vegan, soy free, and easily gluten free!

I am so excited to be sharing this recipe with you! If you try it, I would love to hear what you think. Leave a comment, rate the recipe, and tag your photo @wholesomesoybean on Instagram so I can see!

Happy Cooking, friends! xx

Easy Vegan Pineapple Fried Rice with Toasted Cashews
Recipe Type: Entree
Cuisine: Asian, Vegan
Author: Wholesome Soybean
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • Sesame oil
  • 3/4 cup cashew pieces
  • 4 cloves garlic
  • 1 15oz can pineapple rings (in 100% juice)
  • 5 cups sliced mushrooms
  • 4 cups cooked jasmine rice
  • 2 tablespoons soy sauce (or sub tamari, if gluten free)
  • 2 tablespoons sweet chili sauce
  • 1-2 tablespoons sriracha (to taste)
  • 1/4 cup pineapple juice (from can)
  • 2 teaspoons rice vinegar
  • 3/4 cup frozen corn
  • 3/4 cups frozen peas
  • Optional: salt to taste
  • Chopped cilantro (to garnish)
Instructions
  1. Heat 2 teaspoons sesame oil on a medium sized pan. Add cashews and cook on medium/high heat for 2-3 minutes (while consistently stirring) till evenly toasted on all sides. Transfer to a small bowl.
  2. Heat 1 tablespoon sesame oil on your pan. Drain canned pineapple, and save the juice. Chop pineapple rings into smaller pieces and add to pan. Cook for 2-3 minutes on high heat till golden on the edges.
  3. Add mushrooms, corn, peas and cook for 1-2 minutes, till mushrooms are cooked, but still tender.
  4. Now add another tablespoon of sesame oil, rice, soy sauce, rice vinegar, sweet chili sauce, pineapple juice, and sriracha and cook for another 3-4 minutes till much of liquid is absorbed.
  5. Mix in toasted cashew pieces and garnish with chopped cilantro.
  6. Serve when hot!