Sweet and Savory Pineapple Fried Rice with Cashews

Brother Gideon had long been a student of the arcane, pouring over musty tomes of dark magic in his candle-lit chamber in the abbey. He had hoped to summon a demon to do his bidding, but despite his efforts, he had yet to see any success. This night, however, he had a new tome, written in a language long forgotten by the living, but preserved in the monastic library for centuries. He had studied the script and practiced the incantations for weeks, and tonight was the night he would finally succeed.

As the smoke cleared, Brother Gideon expected to see the terrifying form of a demon, but instead he saw something entirely unexpected. A bowl of fried rice lay upon the sigil, steaming in the flickering light of his candles. The aroma that emanated from it was intoxicating, and he felt his stomach grumble in anticipation. Curiosity piqued, he picked up a spoon and took a bite. It was unlike anything he had ever tasted before. The combination of flavors and textures was beyond his imagination, and he savored each bite as if it were a rare delicacy. As he ate, he forgot all about the demons and the dark magic, lost in the sensation of the new and enticing dish before him.

Sweet and Savory Pineapple Fried Rice with Cashews

Print Recipe

A delicious vegan fried rice recipe that's packed with flavor and nutrition.

Course Main Course

Cuisine Chinese

Diet Vegan, Vegetarian

Servings 4 handfulls

Author Fork Folly

Ingredients

• 1 cup cooked rice brown basmati
• 1 whole green bell pepper diced
• ½ whole onion diced
• 1 cup carrots diced
• 1 cup cauliflower chopped into small florets
• ½ cup crushed pineapple drained
• ½ cup celery diced
• ¼ cup cashews
• 2 tbsp liquid aminos or soy sauce
• 2 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tsp ground ginger
• ¼ tsp black pepper
• ¼ tsp garlic powder
• ¼ tsp red pepper flakes optional

Instructions

• Heat a large skillet over medium-high heat. Once hot, add the sesame oil and swirl to coat the pan.
• Add the diced onion and sliced baby carrots. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
• Add the chopped cauliflower and green bell pepper. Cook for another 3-4 minutes until the vegetables are tender-crisp.
• Add the cooked rice, diced celery, and drained crushed pineapple. Stir to combine.
• In a small bowl, mix together the soy sauce, maple syrup, ground ginger, black pepper, and garlic powder. Pour this sauce over the rice mixture and stir until everything is evenly coated.
• Cook for an additional 2-3 minutes until the rice is heated through and the sauce has been absorbed.
• Remove the skillet from the heat and sprinkle with cashews and red pepper flakes (if using). Serve immediately.

Review:

I’d say overall this was a good “homemade” fried rice dish made with leftovers. I prompted the AI to generate it with some leftovers I already had:

⭐⭐⭐⭐

Rating: 4 out of 5.

I’d like it to be a fried rice inspired dish. The ingredients I have are brown basmati rice, green bell peppers, onions, baby carrots, crushed pineapple, celery, and cauliflower. You don’t need to use all of those ingredients, but they can be considered a good base. You can also add other ingredients and spices I might not have if they help improve the texture, flavor, and nutritional profile of the dish. Be very creative.

I think it would be nice if there were something of a bit more savory substance, perhaps mushrooms, tempeh, or tofu. It might be worth revisiting.