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.