Vegan Thai Pineapple Fried Rice

Vegan Thai Pineapple Fried Rice, a.k.a. Khao Pad Sapparod made with ingredients that combine the sweet taste of pineapple, savory soy sauce, and the sapid notes of curry powder.

Vegan | Gluten-free | Soy-free

Fried rice is one of the many international delicacies that Puerto Ricans have adopted into our cuisine. However, there aren’t many (or any!) vegan-friendly versions around the island. That means that in order for me to enjoy any sort of fried rice I have to make it myself! But today we will prepare a slightly different version of fried rice, Vegan Thai Pineapple Fried Rice, a.k.a Khao Pad Sapparod (ข้าวผัดสับปะรด), a remarkable tropical recipe that’s bound to be an instant hit in your household. 

In my opinion, the combination of flavors and ingredients in this Vegan Thai Pineapple Fried Rice makes this dish one of the most complete and nuanced fried rice recipes. It’s a very simple dish that looks incredible on its own, and even more so when served inside a pineapple.

The making of: Vegan Thai Pineapple Fried Rice

The flavors profile offered by this fried rice makes it a very complete dish full of surprises that will make you look like an expert on any occasion. And the best thing is that it is easy to prepare.

As always, for any fried rice recipe, leftover rice works best. However, if you don’t have leftovers, you can cook the rice while the veggies are sauteeing to make the best use of your time. To start, split a pineapple right through the middle, doing your best to maintain the leaves intact. Then remove the pineapple flesh out of the shell; cut large pieces into smaller cubes and set them aside. 

Proceed to slightly toast cashews, peanuts, and black sesame seeds with sesame oil in a large pan or wok. Then sautee the garlic and onions. Once softened, add to the pan the fresh pineapple and the rest of the vegetables. 

When the vegetables have cooked through, and the rice is ready, transfer the rice to the pan along with the rest of the ingredients; soy sauce, more sesame oil if desired, curry powder, garam masala powder, and green onions. 

And there you go, an all-in-one dish that can be made within 30 minutes. I hope you enjoy this exciting recipe, full of contrasts, textures, and flavors. If you prepare it, I would love to hear what you thought of it or if you have any doubts about its preparation, I will be happy to answer them. 

Other ingredients you can add to the Vegan Thai Pineapple Fried Rice:

• Tofu scramble
• Vegan shrimp
• Tempeh
• Young jackfruit
• Seitan
• Sausages
• Vegan Bacon

Toppings for the Vegan Thai Pineapple Fried Rice:

• Coconut yogurt
• Sesame seeds
• Green onions
• Red chili rounds
• Cabbage 
• Cilantro

Notes:

• This Thai fried pineapple rice is best when you use left-over rice from the day before.
• Most fried rice recipes call for soy sauce. However, for soy allergies, use liquid aminos instead.
• For a gluten-free version use tamari (not soy-free) instead of soy sauce.
• Make sure the pineapple you use for this recipe is ripe. If fresh pineapple is hard to find, opt for a canned version that’s not sweetened syrup. Frozen pineapple works well too!
• Prep all ingredients before you start the actual cooking process. The fried rice comes together super quickly, so you won’t have much time for chopping once you’ve started cooking.
• This recipe works best in a wok or in a cast-iron skillet.

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Vegan Thai Pineapple Fried Rice

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups medium-grain rice (such as jasmine, white, sushi, etc.)
• 2 tbsp sesame oil (separate)
• ½  tbsp sesame seeds
• ½  cup peanuts and/or cashews
• 1 onion, diced
• 3 cloves of garlic, chopped
• ½  bell pepper, diced
• 1 cup pineapple, cubed
• 1 cup of cubed frozen veggie mix (carrots, corn, green beans, peas)
• 1-3 tbsp soy sauce (more or less, depending on preference) [see notes for gluten/soy-free options]
• 1 tbsp curry powder
• 1 tsp garam masala powder
• 2 green onions, cut into rings
• Salt & pepper, to taste
• red pepper flakes (optional)

Procedure

1. For this recipe, leftover fried rice works best. However, if you don’t have leftovers, you can cook the rice (according to the instructions on the package) while working on the rest of the recipe. This should take about 20 minutes.
2. Cut a pineapple right through the middle, doing your best to maintain the leaves intact. Then remove the pineapple flesh out of the shell; cut large pieces into smaller cubes and set them aside. 
3. In a large frying pan, cast iron or wok, heat 1tbsp of sesame oil, and slightly toast cashews, peanuts, and black sesame seeds to medium heat.
4. Afterward, add the onions and garlic to sauté for about 3 minutes. 
5. Turn heat to medium-low, then add the pineapple cubes, bell peppers, and cubed veggie mix (carrots, corn, green beans, peas). Cook until soft.
6. Proceed to stir in the cooked rice. Season with curry powder, garam masala powder, the other tablespoon of sesame oil, and the soy sauce (amount to taste). 
7. To finish, add the green onion, and season with salt, black pepper, and, if using, red pepper flakes. Stir until well combined. 
8. Serve on its own or in the carved pineapple for an impressive look. ENJOY!

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