This easy Thai Pineapple Fried Rice is gluten-free, vegan (meat-less, egg-less) and bursting with delicious sweet, spicy, and tangy flavors! A scrumptious Asian side dish with a tropical flair easily done in just 30 minutes using one pot only.
Keep this recipe at your disposal on days when you need something quick and easy yet filling. It is made of fluffy basmati rice, tender-crisp veggies, and sweet and juicy pineapple chunks all tossed together with aromatic spices and seasonings. It is a medley of oriental flavors and textures that you will absolutely love.
Easy and hearty Vegan Thai Pineapple Fried Rice
Khao Phat, meaning Stir-Fried Rice is a popular Thai street food with lots of variations. One of the most popular amongst them is Khao Phat Sapparot; a pineapple-flavored rice-based dish is typically served with different meats and eggs, veggies, spices, and seasoning tossed in.
This veganized version omits the meat and egg and subs them with plant-based ingredients to keep it substantial. I used tamari instead of fish sauce to retain that umami Asian taste sans the fishiness. It is super easy to make, and if you will use leftover or day-old rice, it’ll only take you half the time to cook everything together.
What type of Rice to use?
I used basmati rice in this recipe, because it has sturdy grains that have less tendency to stick together once cooked and fried. However, feel free to use any type of long-grain rice like Jasmine or brown rice.
Tips when cooking Basmati Rice
- Rinse the rice several times before cooking until the rinsing water becomes clear. Some people say that washing away the starch will result in fluffier rice that does not stick together which is ideal for stir-frying.
- Check the rice to liquid ratio before cooking the rice. If you are cooking the rice the same day as you will stir-fry them, use less water for a drier and less clumpy texture.
- For best results and to save time, cook the rice in advance and refrigerate. If this is not possible, make sure to let it cool down before stir-frying.
Choosing perfectly ripe, juicy and golden pineapples!
Here are some tips when buying pineapples:
- First, you have to pick the right pineapple. Buy a medium to large size to make sure that there is enough space for the dish. I always check the color of both the fruit and the leaves. The fruit should have a golden yellow hue while the leaves have to be dark green. This indicates that the pineapple is still fresh.
- Check for ripeness by gently pressing the fruit. It should be firm but not too hard. Sniff the bottom of the fruit. It should have a pleasant sweet smell. If it smells too sweet, it is overripe.
Get your ingredients and let’s start!
Now that you know how to pick a ripe and juicy pineapple, get all the other ingredients ready and let’s start making this delicious recipe! Here’s what you need:
How to make this Thai Pineapple Fried Rice recipe
As always, I recommend checking out these step-by-step instructions first. Then you can then the full recipe with exact measurements in the recipe card below!
Step 1: cook the rice
Rinse and drain the basmati rice. Then add to a pot of salted water, cover and bring to a boil. Then reduce the heat to low and let simmer for about 10-12 minutes. Remove from the heat and let rest for further 5-10 minutes. Then transfer to a bowl and let cool completely.
Step 2: make a Pineapple Boat
- Lay the pineapple horizontally on your counter and slice it in half including the “crown”.
- Start with the first half by laying it with the sliced side up lengthwise. Using a sharp knife, slice down the length of the fruit approximately an inch in width per portion. Make sure that you do not cut through the skin. Rotate the pineapple half crosswise and do the same until you have square cubes.
- Carefully scoop out the chunks using a large spoon. If the flesh won’t dislodge, use a small knife to cut around the rimmed edge. Set the chunks aside use the knife to scrape off any remaining flesh.
Step 3: Make the fried rice
Start by heating the coconut oil in a pan and sauté the onions, garlic, and ginger for about 2 minutes. Then add the diced carrot and bell pepper and fry for another 3 minutes. Next, stir in the cooked rice, pineapple chunks, curry powder, turmeric, and tamari sauce and sauté for another 2 minutes. Then add the peas, corn, and green onions and season with salt and pepper to taste.
Step 4: Toast cashews and serve!
Lastly, toast the cashews in a small pan without adding oil. Serve the rice in the pineapple boats or in bowls and garnish with cashews, sesame seeds, and fresh parsley or cilantro.
How to serve Thai Pineapple Fried Rice
If you plan to make this as an everyday simple dish as part of your lunch or dinner rotation, you can serve them in bowls or plates and pair them with a savory entrée. But this versatile dish can also be spruced up for your next summer party by placing it on hollowed-out pineapple halves, commonly known as pineapple boats. It will add a festive vibe to your table.
A clean-out-the-fridge dish
This dish is quite versatile. So if you have some veggies aging away in your fridge that need to be used ASAP, then, by all means, use them here. You can add sliced cabbage, broccoli, bean sprouts, baby corn, snow peas, mushrooms, and raisins.
Any leftovers should be allowed to cool down first before transferring to a sealed container. It should last for 3-5 days in the fridge. You can reheat using a microwave or your stove top.
This Vegan Thai Pineapple Fried Rice is:
- Sweet & Spicy
- Full of umami oriental flavors
- Perfectly textured
- So satisfying
- A quick and simple but yummy dish
- Perfect for busy weekdays and weeknights
More easy vegan recipes with rice to try
- Yaki Onigiri (Crispy Rice Balls)
- Japanese Tofu Katsu
- Chinese Eggplant with Chili Garlic Sauce
- General Tso’s Tofu with Sweet-Sour Sauce
- Vegan Chili sin Carne
- Crispy Sesame Tofu with Tahini Peanut Sauce
- Vegan Sushi
- Korean Bibimbap with crispy Tofu
- Kimchi Fried Rice
- Creamy Mushroom Risotto
- Vegan Tomato Risotto
If you try this vegan Thai pineapple fried rice recipe, feel free to leave me a comment and a star rating! And if you take a picture of your pineapple boat and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Have fun! 🙂
Thai Pineapple Fried RiceAuthor:
- 1 cup (200 g) dry basmari rice
- 1 ½ cups (360 ml) water
- ½ tsp salt
- 1 pineapple fresh or sub 2 cups canned chunks
- 1-2 tbsp coconut oil or other vegetable oil
- 1 red onion diced
- 3 cloves of garlic chopped
- 1 tbsp fresh ginger grated
- 1 carrot diced
- 1 red bell pepper seeded and diced
- 1 ½ tsp curry powder or more to taste
- ½ tsp turmeric
- 2 ½ tbsp tamari or soy sauce
- ½ cup (80 g) peas thawed
- ½ cup (80 g) corn
- 3 spring onions sliced
- ½ tsp salt or to taste
- ½ tsp pepper or to taste
*Note: Be sure to check out the step-by-step photos in the blog post above!
Rice (cook this ahead*)
- Rinse and drain the basmati rice. Then add to a pot with 1 ½ cups of fresh water and ½ tsp of salt. Cover and bring to a boil. Then reduce the heat to low, and let simmer for about 10-12. Remove from the stove and let rest 5-10 minutes. Then fluff the rice, transfer to a bowl and let cool (*read notes below).
- To make pineapple boats, cut the pineapple in half with a sharp knife. Then score the flesh crosswise and carefully scoop out the chunks (see step-by-step pictures at the top of the post).
- Heat the coconut oil in a pan and sauté the onions, garlic, and ginger for about 2 minutes. Then add the diced carrot and bell pepper and fry for another 3 minutes.
- Next, stir in the cooked rice, pineapple chunks, curry powder, turmeric, and tamari sauce and sauté for another 2 minutes.
- Then add the peas, corn, and green onions and season with salt and pepper. To taste.
- Lastly, toast the cashews in a small pan without adding oil.
- Serve the rice in the pineapple boats (or in bowls) and garnish with cashews, sesame seeds, and fresh parsley or cilantro.
- It's best to cook the rice ahead and refrigerate or use leftover rice so it's dried out and less sticky.
- Please read the blog post above for many helpful tips and more information about this recipe.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.