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  • Writer's pictureEmily Yeo

Pineapple Fried Rice

Updated: Feb 5, 2021

I am such a sucker for pineapple fried rice. It’s my absolute favourite of all fried rices, and there’s quite a bit of variations out there. But every time I order take-out or order pineapple fried rice from a restaurant, the pineapple chunks are always so huge! It’s my biggest pet peeve, so I just had to make a homemade version to share with you all.

Just as “coffee is life” is a motto that some people live by, my motto is “fried rice is life.” Honestly, where would I be without it? Carbs, fat, vegetables, spice — fried rice has it all! It’s one of the main reasons why I can’t ever see myself committing to a low-carb lifestyle. I don’t have the will power to give up the fried good stuff! Ah, the classic take-out dish. can you believe I was never really into take-out? I think it’s because I’ve never really been a sauce girl, and take-out is always drowning in that sticky-sweet sauce. Nahhhhh, I’ll pass for this easy, done-in-30-minutes, perfect-for-leftovers vegan pineapple fried rice!

Chinese invented fried rice but I think it’s the genius of the thais that make fried rice sinfully delicious; they concocted pineapple fried rice. With the addition of fresh pineapple, flavoured with sriracha and soy sauce, pineapple fried rice is the only fried rice I really wanted to eat. Not only does it look visually appealing, the taste of pineapple fried rice is simply mouthwatering and utterly appetising, don't you think so? Another thing I love about this meal is that it’s easily customisable to whatever you want to add (<– aren’t those the best recipes? you’re welcome). To give it extra staying power and plant protein, add a cup or so of shelled edamame or scrambled/baked tofu. The scrambled tofu will replicate the scrambled eggs in traditional fried rice! Win.

You know what they say: eat the rainbow, and this colourful vegan fried rice recipe will help you do just that! I love recipes that can be thrown together in a matter of minutes for a quick and easy weeknight dinner and fried rice is a definite go-to for those days when you have neither the time nor inclination to cook. If you’re skeptical about the pineapple, embrace it! It gives the dish a naturally sweet flavour, so the whole dish is a good mix of salty, spicy and sweet. Embrace the extra antioxidants. Now this is a version that is conveniently loaded with bite-sized pineapple chunks, just bursting with all of their juicy sweetness!

Fried rice is super easy and a main medical school staple. It's the Asian "casserole"for leftovers in the fridge. The trick to fried rice is using old rice and cook with high heat (make sure all ingredients are prepared) because its lowered moisture content will prevent the rice from clumping together into a sticky, pasty mess when frying. I made the rookie mistake of using fresh rice the first I tried this and it became a mushy mess. Similarly, don't go crazy adding sauce because additional liquid makes it mushy.

But really, this is the ideal meal for leftovers because: 1. it’s good hot or cold, and 2. one-bowl meals are the best to pack in a container for lunch! It’s a no-brainer – just scoop some into a container and you’re good to head out the door knowing you have a wholesome meal ready to go. Nerdy fun fact: "Pineapples contain a plant enzyme called bromelain; it breaks down protein, making it a natural meat tenderiser. Bromelain also induce a prickly sensation in the mouth when consumed. Although the enzyme is in all parts of the pineapple plant, it's most concentrated in the stem and the core (which is edible, although tougher). Many people believe that letting a pineapple sit overnight helps take away the irritation, but the best way is to cut out the core (source)"

Let me know if you try this pineapple fried rice! It’s the perfect weeknight meal since it’s done in 30 minutes and full of veggies, complex carbs, plant protein (with some edamame or tofu) and flavour. Because, let’s be honest, that’s what we care about the most. Enjoy, friends!


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