Vegan Thai pineapple rice because Friday night dinner’s have to be amazing quick and delish!!!. One of the yummiest ways to use up leftover rice or a reason to make more rice to turn into this good stuff. While I was making this stir fry it occurred to me I haven’t shared a single rice recipe since I have started blogging. This is kind of funny as rice preparations is a regular affair at my place. And using up any leftover rice is more exciting and no wastage or throwing away. For me planning what will go on the blog seldom materializes. Most of my cooking is on the spot and if I get a chance to click , then that is my lucky day . I am kind of getting over my hesitation to click under artificial light, though I wish to improve on that. Because at the end of the day sharing is more important. That means I will keep sharing more exciting dinner’s.
What I love about this recipe is – The flavors are so balanced . It has everything that one will want to have on his plate . You have a bite and you feel whoa – perfectly paired everything. The sweet and tangy pineapples, the kick of spices , lightly sautéed veggies and roasted cashews give the perfect crunch and completed with aromatic herbs like cilantro and basil. And it doesn’t use any fish sauce or eggs making it vegan – yayyyy!!!! I have used my homemade vegan thai red curry paste which is so yum and make ahead of time recipe that just makes my life easier . Recipe link given at the end . I have cooked this rice in coconut oil and canola oil mix . The coconut oil really pulls the flavors together .
Pineapple rice is one of our favorite orders at the restaurants. Make sure you mention no eggs or fish sauce if you are a vegan . I love the way they serve it in pineapple shells. I tried doing it once and instead of a 20 minutes it took me over 2 hours. Lol , I need to work on my pineapple cutting skills . If you plan to buy entire pineapple here is a fantastic video to refer – how to cut pineapple at home. I do buy whole pineapples most of the times. But for really express dinner’s I pop up canned ones too . Feel free to use any but do use pineapples.
About the veggies and rice used Use short grain or long grain , doesn’t matter much . Preferably use leftover cold rice or cook rice al dente then cool it in a large dish . Best is rice sitting in your refrigerator for 3-4 hours . This is needed for the perfect stir – fry rice texture . Veggies used – peas , broccoli , carrots , bell peppers , spring onions and canned sliced water chestnuts. Other veggies that go well with this rice are bamboo shoots , baby corn , cauliflower , bok choy to name a few . And tofu would be a lovely addition too .
Thai curry paste used Use store bought thai curry paste. Make sure to go through the paste ingredients as it may contain fish sauce. Do check out my home made easy thai curry paste recipe which is so easy to make , store and will last you long. I bet after you try it you will never buy it from store again. Click here for the link . Below is a quick step by step pictorial followed by the recipe .
You may like the following recipes – Vegan thai red curry paste BestVegan thai green curry Restaurant style vegan thai red curry Thai spiced butternut squash soup Hope you like this recipe and do give it a try. I would love to hear from you. If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section and follow me on Pinterest . We are now on instagram too – follow me here. Happy cooking! Do share it with the world! If sharing ,please link back to the post as reproducing, distributing or copying pictures or text/ recipes that belong to carveyourcraving is a copyright violation. You can always link back to the website. Thanks for stopping by.
