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Vegan Pineapple Fried Rice: Brooklyn's Finest

During a recent trip to New York, we were floating around Atlantic Avenue. After pounding the pavement for hours, we had to find a quick spot to eat. 

After a little Google Mapping I was able to find what turned out to be a gold mine. LuAnne's Wild Ginger. A Pan asian restaurant, where the whole menu was vegan.

I ordered their pineapple fried rice and it was one of the best meals I ate during the four week trip. Which is a fair compliment when you're eating 8+ meals per day (#fatboy).

Ever since LuAnne's I've been wanting to add pineapple fried rice to my recipe resume. Unfortunately, my version can't compete with my memory of LuAnne's but it's not far off.

The recipe looks big and intimidating but you'll knock out it in no time.

Vegan Pineapple Fried Rice

  • Takes 35 minutes
  • Makes 4 servings

Ingredients

  • Pineapple - 2 1/2 cups, diced
  • Brown rice - 2 cups (uncooked)
  • Broccoli - 2 small heads
  • Mixed frozen vegetables - 2 cups
  • Free range eggs - 2
  • Tamari / GF Soy Sauce / Coconut Aminos - 5 tablespoons
  • Sesame oil - 1 tablespoon
  • Garlic - 3 cloves
  • Ginger - 2 inches
  • Spring onion - 4 sprigs, diced
  • Red onion - 1
  • Red chilli (cayenne pepper) - 1 
  • Optional - Avocado - 2

Method

  1. Cook brown rice your way - I normally boil the water with rice in it then simmer for 20 minutes
  2. Cook a two egg omelette - a whisk two eggs hard and add to a medium heat pan with olive oil in it
  3. Once the omelette is ready, dice into small pieces and put aside
  4. Next, you're going to wash, chop and steam your broccoli - keep it a little crunchy
  5. Get the largest possible frying pan and add a generous splash of olive oil over low heat 
  6. Dice your red onion pretty fine and add to the pan and put the lid on
  7. Dice or crush your garlic fine and add that in with a generous hit of salt and pepper
  8. Add in a finely chopped cayenne pepper (remove seeds)
  9. Add your frozen vegetables and keep the lid on, stirring regularly
  10. Strain and add the broccoli
  11. Dice your pineapple and add that
  12. While that all cooks, stir regularly and make your dressing; whisk your tamari (or soy sauce) with sesame oil and minced ginger (you can use powdered ginger if you have to)
  13. Your rice should be ready; drain that and add to pan, as well as the diced omelette
  14. Add your dressing mix and stir
  15. Dice your spring onion and add in as well
  16. Enjoy hot

The LuAnne version in Brooklyn had avocado too. If you've got some it's obviously going to make this delicious recipe taste even better. Scoop it in diced!

 

image credit: Baked Ambrosia

About James

I co-founded Green Press in 2013. I grew up in Alice Springs, the Australian outback, with absolutely no understanding of what healthy food is. Mum...




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