Vegetarian Thai Pineapple Forbidden Fried Rice

Incredible vegetarian fried rice made with low carb forbidden rice, gorgeous veggies like red bell pepper, carrots & red cabbage, and a hint of sweetness from pineapple. This healthy vegetarian dinner packs plenty of protein from eggs and edamame, too!


For the rice:

1 cup uncooked forbidden rice

1 teaspoon coconut oil or toasted sesame oil

2 cups water

Pinch of salt

For the scrambled eggs*

Nonstick cooking spray (I like avocado oil cooking spray)

2 large eggs + 1 tablespoon water

For the fried rice + veggies:

1 ½ tablespoons toasted sesame oil or coconut oil, divided

1 ½ cups fresh or frozen cubed pineapple

3 cloves garlic, minced

1/2 tablespoon freshly grated ginger

1 bunch green onions, chopped (reserve some for topping)

1 red bell pepper, diced

3 cups shredded red cabbage

1/2 cup shredded carrots (or carrots cut into matchsticks)

1/2 cup frozen shelled edamame

1 tablespoon chili paste

2 tablespoons gluten free soy sauce or coconut aminos, plus more to taste

1/3 cup coarsely chopped honey roasted or regular cashews (or peanuts)

To garnish:

¼ cup fresh chopped cilantro

Extra green onion/scallions

honey roasted cashews (use regular roasted cashews if vegan)


  1. To make the forbidden rice: Add rice and coconut oil to a medium pot and place over medium heat. Toast rice for 2 minutes with the oil to enhance the flavor and texture. After 2 minutes, add water and salt and stir. Allow water to come to a boil, then turn heat to low, cover and cook for 45-55 minutes. Remove from heat and allow to sit in pan covered for 10 minutes, then fluff with a fork. The rice should be slightly chewy but still soft.
  2. While the rice is cooking, you can chop your veggies and cook your eggs. Add eggs and water to a bowl and beat slightly with a fork. Place a large skillet or wok over medium low heat and spray with a little nonstick cooking spray (alternatively you can use a little oil). Add eggs to the pan and season with a little salt and pepper, scramble and cook eggs until done but still slightly wet. Transfer eggs to a bowl and set aside.
  3. Once rice is done cooking, you can start cooking your veggies. Wipe the same large skillet or wok you used clean with a paper towel, then add in 1 tablespoon of coconut oil or sesame oil and place over medium high heat. Add in pineapple, garlic, ginger, green onion and red bell pepper; saute for 4-6 minutes until pineapple starts to caramelize and turn slightly golden brown on the edges. 
  4. Next add in the remaining veggies: red cabbage, carrots and edamame. Saute for 3-5 more minutes, stirring frequently. Transfer all of the veggies to a large plate or bowl.
  5. Now it’s time to fry up the rice! Add the remaining ½ tablespoon oil to the same pan and place over medium heat. Add in your cooked rice and cook, stirring frequently for 2-4 minutes. 
  6. Add all of your cooked veggies plus the cooked eggs back to the pan. Stir in the the chili paste, soy sauce and honey roasted cashews and cook for a few more minutes. Taste and adjust seasonings as necessary. You may want to add another tablespoon of soy sauce or even some crushed red pepper flakes for a little hint of spice. It’s up to you. 
  7. Garnish with additional nuts, cilantro and a little extra green onion. Serves 4.

By: ambitiouskitchen

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