25-Minute Pineapple Fried Rice Without Eggs
Make pineapple fried rice without eggs in 25 minutes with chilled rice, colorful vegetables, cashews, and a savory lime-soy sauce. A quick plant-based dinner.
By Nora Bellweather ·
Recipe
25-Minute Pineapple Fried Rice Without Eggs
By Nora Bellweather · Thai-inspired
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 cups cooked, refrigerated jasmine rice or long-grain white rice
- 1½ cups pineapple cut into 1/2-inch pieces, fresh or canned in juice and well drained
- 2 tbsp neutral oil, such as canola or avocado oil, divided
- 1 medium red bell pepper, cut into 1/4-inch dice
- 4 green onions, thinly sliced, white and green parts separated
- 3 cloves garlic, minced
- 1 tbsp finely grated fresh ginger
- ¾ cup frozen peas
- 3 tbsp reduced-sodium soy sauce
- 1 tbsp fresh lime juice
- 1 tsp toasted sesame oil
- ¼ tsp ground black pepper
- ½ cup roasted unsalted cashews
Method
- 1
Prepare the ingredients before heating the skillet: blot the pineapple dry, dice the pepper, slice the green onions, mince the garlic, grate the ginger, and break apart any clumps of cold rice.
- 2
Whisk the soy sauce, lime juice, toasted sesame oil, and black pepper in a small bowl.
- 3
Heat 1 tablespoon neutral oil in a deep 12-inch nonstick skillet over medium-high heat until shimmering, about 1 minute.
- 4
Add the pineapple in one layer and cook for 3 minutes, turning once, until several edges are golden brown; transfer it to a bowl.
- 5
Add the remaining 1 tablespoon neutral oil, bell pepper, and green onion whites to the skillet; stir-fry for 3 minutes, until the pepper is crisp-tender.
- 6
Stir in the garlic and ginger and cook for 30 seconds, stirring constantly, until fragrant but not browned.
- 7
Add the cold rice and frozen peas; stir-fry for 4 minutes, pressing apart any remaining clumps with a spatula, until the peas are hot and the rice is steaming throughout.
- 8
Pour the sauce over the rice and stir-fry for 2 minutes, until the grains are evenly coated and no liquid pools in the skillet.
- 9
Fold in the pineapple, cashews, and green onion greens and cook for 1 minute, until the pineapple is hot; serve immediately.
The story behind it
This pineapple fried rice brings together golden pineapple, crisp-tender vegetables, and toasted cashews in a savory lime-soy sauce. Chilled rice keeps the grains separate, while a hot skillet gives the pineapple browned edges. It’s ready in 25 minutes when you start with cooked, refrigerated rice.
Small Details That Make Better Fried Rice
Start with cold, cooked rice. Refrigeration firms up the grains and dries their surfaces, which helps them separate in the skillet instead of clumping. Jasmine rice gives this dish a fragrant base, but regular long-grain white rice works well too. Break apart any large clumps before cooking so you do not have to crush the vegetables while stirring.
Pineapple needs a little attention before it hits the pan. Whether you use fresh fruit or canned chunks, blot the pieces thoroughly with a clean towel. Excess juice creates steam and makes browning harder. Cooking the pineapple separately also gives it direct contact with the skillet before the other ingredients crowd the pan.
Practical Substitutions
- Pineapple: Fresh or canned pineapple packed in juice both work. Cut larger chunks into roughly 1/2-inch pieces and drain canned fruit well.
- Rice: Chilled brown rice works, though its firmer texture may need another minute or two in the skillet.
- Cashews: Substitute roasted peanuts, or leave out the nuts for a nut-free version. Check ingredient labels if cooking for an allergy.
- Soy sauce: Use certified gluten-free tamari if needed. Reduced-sodium soy sauce keeps the seasoning easier to control.
- Vegetables: Finely diced carrots can replace the bell pepper. Cook them until tender before adding the rice.
Make-Ahead and Storage
Cook the rice ahead and refrigerate it promptly in shallow containers, within two hours of cooking. Keep it refrigerated until you are ready to use it. You can also chop the vegetables and mix the sauce a day ahead; store them separately in the refrigerator.
Refrigerate leftover fried rice in a shallow, covered container within two hours. Use within three to four days of the original rice being cooked, not three to four additional days after frying. Reheat only the portion you need until it reaches 165°F throughout. A skillet with a small splash of water works well, or microwave it covered, stirring partway through.
Frequently Asked Questions
Can I use freshly cooked rice?
Cold rice gives the most reliable texture. Fresh, warm rice tends to soften and clump in the pan. If cooking rice the same day, allow extra time to spread it in a shallow container and refrigerate promptly until cold; that cooling time is not included in the 25-minute recipe.
Does frozen pineapple work?
Yes. Thaw it completely, drain it, and blot it very dry. It may stay softer than fresh pineapple, but it still works well in the finished rice.
How can I add more protein?
Replace the peas with shelled edamame, or serve the rice with separately cooked tofu. Adding a large amount of tofu directly to the skillet can crowd the pan.
Is this fried rice spicy?
No. Ginger and black pepper add gentle warmth rather than strong heat. Serve chili crisp made without animal ingredients on the side if you want a hotter bowl.
Serve the rice right away while the cashews are crisp and the pineapple edges are still golden. Keep extra lime wedges and soy sauce on the table so everyone can adjust their bowl.
