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Updated: Aug 11, 2022

Pineapple fried rice is both sweet and savory, and a great way to use up leftover rice. I served it in hollowed out pineapple to eat outside on the patio. Ah paradise. I used vegan fish sauce(available from Amazon), and vegan oyster sauce, which is just vegetarian stirfry sauce. Yum.


3 Tbsp soy sauce

1 Tbsp vegan fish sauce

1 Tbsp vegan oyster sauce(or stir fry sauce)

1.5-2 tsp chili-garlic sauce(sambal oelek)

1 Tbsp coconut sugar

1/2 tsp curry powder


4 cloves garlic, minced

1/2" ginger, minced

1 onion, chopped

2 carrots, peeled & chopped

1 red pepper, chopped

1/3 cup raw cashews, roughly chopped

2 cups fresh pineapple, chopped

1 cup peas

4 cups cooked, day old jasmine or basmati rice

4 scallions, sliced

1/4 cup fresh cilantro, chopped


1. Wisk together soy sauce, vegan fish sauce, vegan oyster sauce, sambal oelek, sugar and curry powder in a small mixing bowl. Set aside.

2. In a large skillet/wok over medium with 2 tsp cooking oil, cook JUSTEGG, scrambling and breaking up. Sprinkle with salt & pepper. Remove and set aside.

3. Increase heat to medium-high and add 1 Tbsp oil. Stir fry garlic, ginger, carrot and onion for 3 minutes. Add red pepper and cashews then continue to stir fry another 3 minutes. Remove vegetables from skillet and set aside.

4. Return skillet to medium-high heat with 1 Tbsp oil. Add rice and cook for 3 minutes, breaking up any clumps. Return vegetables to skillet and stir to combine. Add sauce mixture. Stir fry everything together until rice is well coated with sauce, approximately 3 to 4 minutes.

5. Stir in pineapple and peas; continue to cook until heated through, approximately 1 to 2 minutes. Finally, stir in JUSTEGG and scallions. Serve with chopped cilantro.

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