Thai Vegetarian Pineapple Breakfast Rice Bowl

Thai · 30 min · vegetarian, vegan, dairy-free

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Ingredients

• 1 cup jasmine rice
• 1 cup canned pineapple chunks
• 1 red bell pepper
• 1 carrot
• 2 stalks green onion
• 2 garlic clove
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• ½ tsp crushed red pepper flakes

Method

1. Cook jasmine rice according to package instructions. Set aside.
2. Heat vegetable oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
3. Add diced red bell pepper and grated carrot to the skillet. Sauté for 3-4 minutes until tender.
4. Stir in canned pineapple chunks (with juice), soy sauce, sesame oil, and red pepper flakes. Cook for another 2-3 minutes to combine flavors.
5. Divide cooked rice into four bowls. Top each with the sautéed vegetable and pineapple mixture.
6. Garnish with sliced green onions.
7. Serve immediately for a bright, flavorful breakfast bowl.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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