A quick and easy Spicy Vegetarian Pineapple Fried Rice that is as impressive to serve as it is delicious to eat!
We went to this little hole-in-the-wall Malaysian restaurant a couple of weeks ago here in Seattle. Not going to give you the name because truthfully, it wasn’t all that good and I wouldn’t go back.
BUT – their saving grace was their plating. Everything was plated so beautifully including a fancy pants Pineapple Fried Rice with Shrimp that we ordered.
This Spicy Vegetarian Pineapple Fried Rice was 100% inspired by how artfully composed their dishes were. I would be lying if I said the flavor was inspired by them since theirs was bland as hell but it was impressive when it came to the table served in half of a pineapple.
I kept this gluten free by using pre-cooked white rice but you could substitute cauliflower rice to keep it grain free and low carb.
What is so great about this dish is that it looks fancy and time consuming, but really, you are just cutting a pineapple in half and scooping some out.
Some other interesting Fried Rice ideas are Sheet Pan Fried Rice, Turmeric Fried Rice and Cauliflower Fried Rice.
NOTES:
- For Grain Free and Low Carb, replace the pre-cooked white rice with cauliflower rice.
- If you eat fish, a dash or two of fish sauce at the end adds a lot of complexity!
- Cooked chicken, pork, beef or shrimp are an excellent addition!
- Organic, virgin coconut oil can be substituted for avocado oil
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A quick and easy Spicy Vegetarian Pineapple Fried Rice that is as impressive to serve as it is delicious to eat!
- 2 tablespoons avocado oil
- 2 large eggs beaten
- pinch salt and pepper
- 1 cup chopped pineapple
- 1 medium yellow onion diced
- 1/2 cup frozen peas
- 3/4 cup shredded carrots
- 2 to 4 dried chilies or 1/2 tsp crushed red pepper flakes
- 4 cups precooked white rice or cauliflower rice
- 1 1/4 teaspoons curry powder
- 3 tablespoons coconut aminos or GF Tamari
- 1 teaspoon grated ginger root
- freshly ground black pepper
- handful cilantro leaves
- Sriracha for serving
- Begin by halving the pineapple from top to bottom, leaving the root and leaves intact.
- Use a paring knife to gently cut the pineapple flesh away from the skin around the perimeter, taking care not to cut through the bottom so you can create a "boat". Next, use the paring knife to slice out the tough inner core and discard.
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- Finally, use a spoon to scoop out the pineapple flesh, chop and measure 1 cup and reserve the rest for smoothies, yogurt or just enjoying!
- Heat a large 14" frying pan or Wok over medium heat. Once hot add 1 T of the avocado oil and then the beaten eggs along with a pinch of salt and freshly ground pepper. Allow eggs to set and flip. Remove to a plate, allow to cool and slice into thin strips until ready to use.
- Increase heat to medium high. Add remaining avocado oil. Once hot, add chopped pineapple, diced onion, frozen peas, shredded carrots and dried chilies or crushed red pepper flakes. Saute 6 to 8 minutes, until vegetables soften and onions are beginning to turn translucent.
- Next, add cooked rice, curry powder, coconut aminos and grated ginger root.
- Toss until well mixed and rice is heated through, about 2 minutes.
- Egg sliced egg back to pan along with handful of cilantro leaves and fresh ground black pepper for seasoning. Toss, remove from heat, serve with Sriracha and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
I love the presentation. I wish I’d seen this before the 4th of July celebrations!
Hope you had a great 4th Kristi!
Yum! This is a great looking recipe. My favorite part, though, is the presentation! The pineapple “boat” is an instant centerpiece. Thanks so much for sharing!
Thank you so much Dawn!