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Vegan Spicy Thai Pineapple Cashew Fried Rice

This Vegan Spicy Thai Pineapple Cashew Fried Rice Is Amazingly Delicious, And Bursting With Flavour!


  • 1 and 3/4  Cups of Easy Cook Long Grain Rice  (I used this one from Tilda)
  • 2 packets of coconut milk powder (or 1 1/2 cans of coconut milk)
  • 2 to 3 tablespoons of coconut oil
  • 1/2 of a medium onion
  • 2 cloves of garlic (or more if you love garlic)
  • 1 heaping teaspoon of ginger powder
  • 1 Cup of diced pineapples (If you love pineapple, feel free to use more!)
  • 1 Handful of lightly salted cashews
  • 2 to 3 tablespoons of red Thai curry paste
  • 1 tablespoon of Braggs Coconut Liquid Aminos
  • 1/2 teaspoon of pepper
  • 1 teaspoon of crushed chilli peppers
  • 1 can of mixed veggies


  1. Measure and wash your rice thoroughly until the water comes out clear
  2. Drain the rice, and while it’s draining, pour 3 cups of cold water in a medium-sized pot and bring to a boil
  3. Once the water has boiled pour the contents of the 2 packets into your boiling water.  (If you are using coconut milk, then only use about 1/2 cup of boiling water and add the coconut milk to your water).  Mix the coconut water solution so that everything is blended well
  4. Pour your rice into the pot and turn the heat down to medium.  Set your timer and let the rice cook for 18 minutes (or according to the instructions on the rice package)
  5. While the rice is cooking, add your coconut oil to a large non-stick pan over medium heat
  6. Chop up your onions and add to the hot oil, and then give it a quick stir.  Turn your heat almost all the way down
  7. Cook your onions for a couple of minutes and in the meantime, roughly chop up your garlic and then add to your pan
  8. You want your onions and garlic to look really light in colour, it should not brown – if it does start browning, remove your pan from the heat for a couple of minutes
  9. Next, add in your ginger powder and mix everything up nicely.  Then add in your drained pineapple pieces and give it a nice stir
  10. Now add in your cashews and again give it a good stir so that everything is mixed nicely and let it cook for another 2 minutes
  11. Move your onion, pineapple cashew mixture to the ends of your pan so that you have a large empty space in the middle of your pan.  Add your red Thai curry paste in the center and let it cook for about 1 to 2 minutes.
  12. Now add your Braggs Coconut Liquid Aminos on top of your red Thai curry mix and your pepper and crushed chilli peppers.  Let it sit as-is for about 1 minute
  13. Next, mix your onion, pineapple cashew mixture with your red Thai curry mix and stir everything really well
  14. Let it cook for about 5 minutes on very low heat.  It should be hot – so if it’s not, you may need to turn the heat up a little bit.  Just make sure you don’t burn anything and you also don’t want to overcook it
  15. By this point, your rice should almost be done.  Drain your mixed canned veggies and add them to your pan.  Stir everything nicely so that it is all well coated.  (At this point, I like to have a small taste to make sure it tastes nice.  Be careful as it will be quite spicy!!)  if the mix tastes good, then remove the pan from the heat.  You may need to let the mixed veggies blend in more with the curry mixture, so just gauge it carefully.  Whatever you do, do not overcook it, otherwise, your canned veggies will taste mushy!
  16. When your timer goes off for your coconut rice, turn off the heat, drain your rice and then pour it back into the same pot, cover it, and let it sit and for about 4 to 5 minutes.
  17. Fluff your rice and have a small taste test to make sure it’s cooked properly.  If it isn’t, then turn the heat on low and let it cook for another 5 minutes or so.
  18. Lastly, pour 1/2 of rice into your pineapple mixture and coat everything nicely.  Add a bit more rice, mix well, and have a little taste test.  We like it spicy, so we really only use about 3/4 for this dish.  But if you like it milder, add the remainder of the rice and give it a nice stir.
  19. Serve immediately.

** TIPS:  If you do not like spicy food, do not add the chilli flakes and use less red Thai curry paste.  You can also omit the pepper.  If you like it super hot, don’t add as much rice!   Both my hubby and I LOVED this dish so much, but he can handle spicy food much better than I can.  So, I had to keep adding more rice to my bowl 🙂  The ginger-garlic flavours with the red Thai curry paste feel quite healing, and had me sweating!  It also helped clear up my sinus infection, which was an added bonus.


Thanks for checking out my blog!!  Please scroll down to the bottom of this page to share your comments, questions or tips!  

♡ Love, Nash

Photo by bishop tamrakar from Pexels

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