some of you may apprehend this Vegan Pineapple Fried Rice recipe already. I at first published it in 2016 and it’s been a popular recipe on my web site ever considering.
It’s also very famous in our house and it’s on heavy rotation together with my Potato Leek Soup and Avocado Black Bean Corn Salad.
nicely, I’ve made some small modifications to the recipe over the years, and that i suppose it’s time to percentage them. in conjunction with sparkling new snap shots, too!
INGREDIENTS
- 1 tablespoon fresh ginger , grated
- 1/2 teaspoon crushed red pepper (optional)
- 1/2 cup green onion , sliced + more for topping
- 3 tablespoons gluten-free tamari , low sodium (sub soy sauce)
- 1 cup carrots , peeled & diced (or matchstick)
- 1 1/2 cups pineapple chunks , fresh or canned
- 2 tablespoons coconut oil (or preferred cooking oil)
- 1 small red onion , diced
- 3 cloves garlic , minced
- 1 1/2 teaspoons curry powder
- 1/2 cup frozen peas , thawed
- Optional toppings
- 3 cups cooked rice , chilled for 6-8 hours if possible
- 1/2 cup roasted cashews
- 1/4 cup cilantro , chopped
INSTRUCTIONS
- Whisk the tamari and curry powder together. Set apart.
- warmth coconut oil in a large pan or wok over medium heat. upload onions and sauté for 2-three minutes, till softened.
- Now add the garlic, ginger, red chili pepper flakes and carrots. Sauté 7-9 mins or until carrots are gentle. (* if greens begin to stick, you may add a dash of vegetable broth to deglaze)
- upload the pineapple chunks and sauté till barely browned, approximately four-five minutes
- add tamari, rice, peas and green onions. Stir often. flavor for seasoning and upload more if wished. prepare dinner approximately four-5 mins, till all ingredients are combined and heated through.
- cast off from warmth and serve with elective toppings. enjoy!
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