Spicy Pineapple Fried (Oil-Free) Rice
Updated: May 1, 2019
Serves – 6-8 Great for leftovers!!!
Prep and Cook Time – 40 – 45 minutes.
4 Cups Cooked Basmati Rice
1/3 Cup of Vegetable Stock
1/3 Cup Tamari or Soy Sauce
2.5 tsp Curry Powder
½ Cup Onion - Diced
3 Cloves Garlic – Minced
1.5 Cups of Cabbage – Sliced
1.5 Cups of Broccoli – Chopped
1 Cup Carrots – Shredded
1.5 Cups Peas – Frozen
1.5 Cups Snow Peas – Cut in Half
½ Cup Raw Unsalted Cashews – Roasted (175 degrees for 10 minutes – tossing once halfway)
1.5 Cups Chopped Pineapple – Cubed
½ Cup Sultanas (Raisins)
1 can Coconut Cream Optional
More Soy Sauce or Salt to Taste
Tip – Put Rice on First to Cook, Pre cut Onion, Garlic, Cabbage, Broccoli and Carrots.
Heat Vegetable Stock in a large Pot at high heat
Mix Tamari or Soy Sauce with Curry Powder in bowl – Set aside
Add Onion and Garlic to heated Vegetable Stock and sauté
Add Cabbage and Broccoli – Cook for 5 mins and stir frequently
Add Carrots, Peas, Snow Peas – Cook for 5 mins and stir frequently
Reduce heat to Medium, add Rice and mix in very well.
Add Pineapple, Sultanas and Cashews – Cook for 5 mins and stir frequently
Pour Coconut Cream and your Tamari or Soy Sauce with Curry Powder mixture to your Rice and Veggies – Cook for 5 mins and stir frequently
Finally Serve in a bowl and add chives to garnish
#govegan #oilfreeveganfood #OilFreeCooking #WFPBRecipe #WFPBveganrecipes #WFPBOilFree #WFPBVegan #VeganFoodies #OilFreeVegan #VeganRice #HealthyVegan #VeganFood #Veganhealth #HealthyVeganRecipes #HealthyVeganRecipe #VeganHealth #Healthy #GoVegan #HCLFRecipe #VeganRecipe #PlantBasedVegan #PlantBased #PlantProtein #Veganfood #VeganLifestyle #VeganLife