Quick and easy vegan Thai pineapple fried rice that's packed with cabbage, carrot, and broccoli, and made with a unique and savory Thai-inspired stir-fry sauce. If you have leftover rice already, dinner is on the table in 20 minutes! Gluten-free optional.
1headbroccolicut into small florets, stem peeled and cubed
1/2cuppineapple chunks(I used frozen thawed)
2 and 1/2cupcooked rice(white or brown; starchy varieties are best - or try cauliflower rice; see the notes!)
stir-fry sauce(see above)
sliced green onion or scallionfor serving
chopped toasted peanuts or cashewsfor serving
Instructions
In a small bowl, mix together the ingredients for the stir-fry sauce to dissolve the coconut sugar, and set aside.
Heat a large skillet or wok over medium-high heat. Add the oil and onion. Stir and cook for about 30 seconds.
Add the garlic and ginger and cook, continuing to stir, just until the onion becomes translucent, about 1 more minute.
Add the cabbage, carrot, and broccoli, and continue to cook while stirring frequently, until the broccoli is crisp-tender, about 3 minutes (or until the broccoli and carrot are cooked to your liking).
Add the pineapple, rice, and stir-fry sauce to the skillet, and stir to combine. Continue cooking, stirring occasionally, until the sauce coats the rice and vegetables, about 1 minute.
Add more soy sauce or hot sauce to taste. Serve garnished with green onion and chopped nuts.
Notes
Note on ground spice blends: These spice blends lose their flavor over time, especially if not refrigerated (which most people don't do). If you've had your five spice or curry powder for more than a couple of months, I recommend increasing the amount to 1 and 1/2 teaspoons each. For very fresh blends, that might be a little too strong which is why the recipe is written to use 1 teaspoon of each.For gluten-free, use tamari instead of soy sauce. For grain-free, use cauliflower rice. You'll want to add about a half tablespoon of cornstarch to the sauce if you do use cauliflower rice, so that it will be sticky enough; cauliflower won't absorb liquid the same way that real rice does.For this recipe you should have your mise en place ready to go before you start cooking, as everything comes together in a snap!For variations, use fast-cooking vegetables of choice.