One Pan Pineapple Fried Rice (Gluten Free, Vegan)

Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Yield: serves 2Categories: Dinners, Soups/Sides
Jump to recipe Print

This pineapple fried rice is a gorgeously vibrant dish packed full of flavour and nutrients that is perfect for lunch, dinner or anywhere in between. It is something I’ve been making versions of for years but I’ve just never written it down until now. Β Before going vegan I would always add a handful of prawns, Β an egg and sometimes chicken to this dish so this is an option if you eat animal products.

The vegetables listed in the ingredients are interchangeable and can be substituted for any others you have to hand, meaning that this is a great recipe to use up leftover fresh produce and avoid food waste. This recipe doesn’t take very long to prepare making it a perfect meal to make midweek if you’re short on time.

This recipe calls for cooked rice so, if you’re planning on making it yourself you will need to add that onto the time it takes to cook this. If you’d love to make rice from scratch but can’t quite get it right then microwavable versions work perfectly fine in this.

If you like this pineapple fried rice dish you may also like my Tofu Fried Rice recipe which can be found here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 200g 1 cup cooked white rice
  • 1/2 pineapple
  • 1 handful edamame beans
  • 1 handful mangetout
  • 1 handful baby corn
  • 1 red pepper
  • 1 red onion
  • 2 spring onions
  • 2 cloves garlic
  • 1 chilli
  • 1/2 handful coriander
  • 4 tbsp gluten free soya sauce
  • 1 tbsp maple syrup
  • 1 tsp grated ginger
  • splash sesame oil


  1. Peel and finely slice the onion and add to a large frying pan or wok along with a splash of sesame oil
  2. Chop and deseed the pepper before adding to the pan, cook over a moderate heat
  3. Once the pepper and onion have started to soften, finely slice the garlic and grate the ginger before adding to the pan along with the edamame, mangetout and baby corn
  4. Roughly chop the pineapple into bitesize chunks before adding to the pan. Allow everything to cook for a few minutes on a low heat
  5. Add the rice to the wok and stir well
  6. Finely slice the chilli and spring onions, add to the pan along with the soy sauce, maple syrup and coriander
  7. Allow to cook for another minute whilst stirring to ensure all of the ingredients are evenly distributed throughout
  8. Add extra coriander, spring onion and chilli for garnish if you wish and serve


Submit a Comment

Your email address will not be published. Required fields are marked *