The mix of spice with the sweatness of the pineapple gives this an Asian tropical flair.
Vegan Pineapple Fried Rice with Kimchi
The mix of spice with the sweatness of the pineapple gives this an Asian tropical flair.
Servings: 2
Ingredients
- 1 tbsp canola oil
- Thumb-sized piece fresh ginger grated
- 5 large fresh shiitake mushrooms rinsed, patted dry and cut into thin slices (stalks optional)
- ½ tsp dark soy sauce
- 1 tbsp kimchi finely sliced
- 2¼ cups cooked brown rice
- 2 tbsp reduced-salt soy sauce
- ½ cup fresh pineapple finely diced into cubes (or use canned chunks in juice)
- ⅓ cup spring onions sliced diagonally, to garnish
Instructions
- Add oil to a wok and heat over high heat. Add ginger and stir fry for 5 seconds. Add mushrooms and stir-fry for 30 seconds.
- Add dark soy sauce and kimchi, then cooked rice, and toss together for 1 minute.
- Add light soy sauce and pineapple cubes an: mix gently into the rice. Garnish with spring onions and serve immediately.
Bezzant, Niki; (Jun 2025) Great for Your Gut in: Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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