Thai Vegetarian Pineapple Fried Rice
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Thai · 40 min · vegetarian, vegan, dairy-free
463 cal
12g protein
70g carbs
15g fat
per serving · estimated
Ingredients
- 3/4 cup Jasmine rice
- 1/2 cup Fresh pineapple chunks
- 1 medium Carrots
- 1 Red bell pepper
- 1/4 cup Green peas
- 2 stalks Green onions
- 2 Garlic cloves
- 1 1/2 tbsp Soy sauce
- 1/2 tbsp Sesame oil
- 1 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 1/4 cup Cashews
Method (tap to check — screen stays awake)
- Cook the jasmine rice according to package instructions. Once cooked, spread it on a tray to cool slightly.
- In a wok or large skillet, heat vegetable oil over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add diced carrots and red bell pepper; cook for 3-4 minutes until they start to soften.
- Stir in the green peas, pineapple chunks, and cooked rice. Mix well to combine.
- Add soy sauce, sesame oil, salt, and pepper; stir-fry for another 3-5 minutes until everything is heated through and well coated.
- Toss in chopped green onions and cashews; cook for another minute, then remove from heat.
- Taste and adjust seasoning if needed. Serve hot, garnished with additional green onions if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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