EASY VEGAN PINEAPPLE FRIED RICE (GLUTEN-FREE) #vegetarian #30minutes

Vegetarian Pineapple Fried Rice ~ sweet, flavorful and hot! So natural to make and takes 30 minutes on the stove.

This dish works best with cold, day-old rice since it's drier than crisply cooked and it will keep a firmer surface. You can cook it the prior night and refrigerate medium-term (or if nothing else 6-8 hours). It will even now be delicious in the event that you haven't cooled the rice, however the surface will be significantly gentler than regular broiled rice.

Veggie lover Pineapple Fried Rice ~ sweet, exquisite and zesty! So natural to make and takes 30 minutes on the stove. It's without gluten as well!

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Ingredients

• 2 tablespoons coconut oil (or preferred cooking oil)
• 1 small red onion , diced
• 3 cloves garlic , minced
• 1 tablespoon fresh ginger , grated
• 1/2 teaspoon crushed red pepper (optional)
• 1 cup carrots , peeled & diced (or matchstick)
• 1 1/2 cups pineapple chunks , fresh or canned
• 3 cups cooked rice , chilled for 6-8 hours if possible
• 1/2 cup green onion , sliced + more for topping
• 3 tablespoons gluten-free tamari , low sodium (sub soy sauce)
• 1 1/2 teaspoons curry powder
• 1/2 cup frozen peas , thawed

Optional toppings

• 1/2 cup roasted cashews
• 1/4 cup cilantro , chopped

Instructions

1. Whisk the tamari and curry powder together. Set aside. 
2. Heat coconut oil in a large pan or wok over medium heat. Add onions and sauté for 2-3 minutes, until softened. 
3. Now add the garlic, ginger, red chili pepper flakes and carrots. Sauté 7-9 minutes or until carrots are tender. (* if veggies start to stick, you can add a splash of vegetable broth to deglaze)
4. Add the pineapple chunks and sauté until slightly browned, about 4-5 minutes
5. Add tamari, rice, peas and green onions. Stir frequently. Taste for seasoning and add more if needed. Cook about 4-5 minutes, until all ingredients are combined and heated through.
6. Remove from heat and serve with optional toppings. Enjoy! 

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