Thai Vegetarian Pineapple Breakfast Rice Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Thai · 30 min · vegetarian, vegan, dairy-free
356 cal
6g protein
65g carbs
8g fat
per serving · estimated
Ingredients
- 1/2 cup jasmine rice
- 1/2 cup canned pineapple chunks
- 1 red bell pepper
- 1 carrot
- 1 stalks green onion
- 1 garlic clove
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tbsp vegetable oil
- 1/4 tsp crushed red pepper flakes
Method (tap to check — screen stays awake)
- Cook jasmine rice according to package instructions. Set aside.
- Heat vegetable oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Add diced red bell pepper and grated carrot to the skillet. Sauté for 3-4 minutes until tender.
- Stir in canned pineapple chunks (with juice), soy sauce, sesame oil, and red pepper flakes. Cook for another 2-3 minutes to combine flavors.
- Divide cooked rice into four bowls. Top each with the sautéed vegetable and pineapple mixture.
- Garnish with sliced green onions.
- 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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