Vegetarian Pineapple Fried Rice

this vibrant one-pan lunch recipe to your meal prep rotation for a nourishing vegetarian lunch option. Bursting with the flavors of fresh pineapple and colorful vegetables, this Tropical Delight will brighten your day and keep you energized. Check out epiceats for more wholesome recipes like this! OnePanLunch VegetarianRecipes HealthyEating MealPrep TropicalFood PlantBased HealthyLunch

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Ingredients

2 cups cooked jasmine rice (preferably day-old)

1 cup fresh pineapple, diced

1 medium carrot, finely diced

1 bell pepper (any color), diced

1 cup frozen peas

2 green onions, sliced

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon olive oil

1 teaspoon ginger, minced

1/2 teaspoon ground black pepper

Salt to taste

1/4 cup roasted cashews or peanuts (for garnish)

Fresh cilantro, for garnish (optional)

Instructions

Prep the Ingredients: If you're using fresh pineapple, peel, core, and dice it into small chunks. Prepare the vegetables by dicing the carrot and bell pepper.

Heat the Pan: In a large skillet or wok, heat the olive oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

Add the Vegetables: Toss in the diced carrot and bell pepper. Stir-fry for 3-4 minutes until they begin to soften. Add the frozen peas and pineapple, cooking for another 2-3 minutes until the peas are heated through.

Incorporate the Rice: Add the cooked jasmine rice to the pan, breaking up any clumps. Drizzle the sesame oil and soy sauce over the rice mixture. Stir everything together, ensuring the rice is well-coated in the sauces.

Season to Taste: Add the ground black pepper and salt if needed. Mix in the sliced green onions, reserving a few for garnish.

Finalize the Dish: Continue to cook everything together for another 2-3 minutes, allowing the flavors to meld and the rice to slightly fry and get crispy.

Serve: Remove from heat and transfer the fried rice to a serving platter. Garnish with roasted cashews or peanuts and fresh cilantro if desired. Serve hot.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4