Vegan Fried Rice with Pineapple

• Vegan
• Gluten free

• Produce

  • 1 Carrot, medium
  • 2 cloves Garlic
  • 1 tbsp Ginger
  • 50 g Green beans
  • 1 Green onion
  • 1/2 Lime, Juice of
  • 200 g Pineapple chunks
  • 1 Tomato, medium

• Condiments

  • 2 tbsp Soy sauce
  • 1 tsp Sriracha

• Pasta & Grains

  • 2 1/2 cups Jasmine rice, cooked day-old

• Baking & Spices

  • 1/2 Red pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 20 Cashews, lightly toasted

Found on cilantroandcitronella.com

Description

Ingredients

• 2.5 to 3 cups cooked, day-old jasmine rice
• 1 tablespoon oil, or a little more if necessary
• 1 tablespoon minced ginger
• 2 cloves of garlic, minced
• 1 green onion, chopped and whites and greens separated (mine had purple bulbs but you can use regular white ones)
• Half a red pepper, chopped
• 1 medium carrot, chopped
• 50 grams (1.8 oz) of green beans, chopped
• 200 grams (7 oz) of pineapple chunks
• 1 medium tomato, deseeded and chopped
• 2 - 3 tablespoons soy sauce
• 1 - 2 teaspoons sriracha
• The juice of half a lime
• 20 - 25 cashews, lightly toasted

Directions

• Heat a wok or large pan over medium-high heat. Add the oil, ginger, garlic and white parts of the green onions and fry for about 30 seconds, stirring, until soft and fragrant. Remove to a plate and set aside.
• If the pan seems dry add a little more oil then add the pepper, carrot and green beans to the pan and fry, stirring occasionally, until the vegetables are crisp-tender.
• Add the day-old rice and fry, stirring occasionally, for a couple of minutes to warm. Add the pineapple, tomato, ginger, garlic and white parts of the green onion and mix well. Season to taste with soy sauce, sriracha and lime juice.
• To serve sprinkle over the green parts of the green onions and cashews.