Vegan Pineapple Fried Rice

Better than takeout, ready in under 30 minutes, made in just one pan, packed with colourful vegetables, and bursting with that irresistible sweet-savoury tropical flavour that makes pineapple fried rice one of the most beloved dishes in Thai cuisine. This vegan pineapple fried rice uses cold leftover rice for the best non-sticky, perfectly separated texture, golden caramelised pineapple for natural sweetness, crispy marinated tofu for protein, and a simple tamari-based sauce with curry powder and ginger that makes the whole dish sing. Stop ordering expensive takeout and make something that tastes a billion times better, costs a fraction of the price, and takes less time than delivery.

Prep Time: 10 mins  |  Cook Time: 20 mins  |  Total Time: 30 mins  |  Servings: 4  

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Ingredients

Marinated Tofu:

• 350g (12 oz) extra-firm tofu, drained, pressed, and cut into 1-inch cubes
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• ½ teaspoon garlic powder

Stir-Fry Sauce:

• 3 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup or brown sugar
• 1 teaspoon sriracha or chili sauce (optional, adjust to taste)
• ½ teaspoon garlic powder
• ½ teaspoon ground ginger

Fried Rice:

• 1 tablespoon neutral oil (canola or vegetable)
• 1 cup (about 175g) fresh or canned pineapple chunks, drained and patted dry
• 1 red bell pepper, diced
• 1 large carrot, diced or cut into thin matchsticks
• 1 bunch (about 6) green onions, white and light green parts separated from dark green parts
• 3 garlic cloves, minced
• 3 cups (about 555g) cooked and cooled rice (leftover day-old rice is strongly preferred)
• 1 cup frozen peas
• 1 teaspoon curry powder
• ½ teaspoon ground cumin
• ½ cup raw cashews or roasted peanuts

To Serve:

• Dark green parts of the green onions, thinly sliced
• Fresh cilantro, roughly chopped
• Extra sriracha or chili sauce
• Sesame seeds (optional)

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Instructions

1. Marinate the tofu: add the pressed tofu cubes to a medium bowl and toss with the soy sauce, sesame oil, and garlic powder. Let marinate for 10 minutes while you prep the remaining ingredients.
2. Cook the tofu: heat a drizzle of oil in a large wok or non-stick skillet over medium-high heat. Add the marinated tofu in a single layer and cook for 4–5 minutes per side, turning occasionally, until golden and slightly crispy on most sides. Remove from the pan and set aside.
3. In a small bowl, whisk together all the stir-fry sauce ingredients. Set aside.
4. In the same pan or wok over high heat, add the pineapple chunks and cook without stirring for 2–3 minutes until golden caramelisation begins on the cut surfaces. Transfer to a bowl and set aside.
5. Add another drizzle of oil to the pan. Add the diced carrot and the white and light green parts of the green onions. Stir-fry over high heat for 2–3 minutes until the carrot begins to soften. Add the garlic and stir-fry for 30 seconds.
6. Add the red bell pepper and stir-fry for 2 more minutes.
7. Push the vegetables to the side of the pan. Add the cold cooked rice to the cleared area. Press it down flat and allow it to cook undisturbed for 1–2 minutes to crisp the bottom slightly, then stir and fold the rice into the vegetables.
8. Sprinkle the curry powder and cumin over the rice and stir well to combine.
9. Pour the stir-fry sauce evenly over the rice and stir vigorously until everything is well coated in the sauce.
10. Add the frozen peas, caramelised pineapple, cooked tofu, and cashews. Stir and cook for 2–3 more minutes until the peas are warmed through and everything is heated and well combined. Taste and adjust seasoning.
11. Serve immediately, garnished with the dark green parts of the green onions, fresh cilantro, and extra sriracha.

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Notes

• Day-old cold rice is the key: Freshly cooked rice contains too much moisture and will steam and clump together rather than frying properly, resulting in mushy fried rice. Day-old rice that has been refrigerated overnight has dried out sufficiently to fry beautifully and create individual, separate grains. If you only have fresh rice, spread it on a baking sheet and freeze for 15–20 minutes before using.
• Caramelise the pineapple properly: Adding the pineapple to a screaming-hot pan without any stirring for 2–3 minutes allows the natural sugars to caramelise beautifully, concentrating the flavour and preventing the pineapple from making the rice soggy. Do not skip this step.
• High heat always: Fried rice is a high-heat dish. The wok or pan needs to be very hot throughout cooking to achieve the smoky, toasted quality and prevent the ingredients from steaming. If you have a cast-iron skillet, this is the ideal time to use it.
• Pineapple options: Both fresh pineapple and canned pineapple in juice (not syrup) work well. Fresh pineapple caramelises slightly better. If using canned, drain and pat completely dry before cooking.
• Storage: Leftovers keep in the fridge for up to 4 days and reheat beautifully in a hot pan with a small splash of soy sauce.

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