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Mae Jum Vegan Thai Stir Fried Rice Recipe

Vegan Thai Stir Fried Rice

Stir-fried rice full of flavours, served in a fresh pineapple bowl
5 from 4 votes
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Course: dinner, lunch, Main Course, Side Dish
Cuisine: Thai
Keyword: Carrots, Cashew Nuts, Peas, Pineapple, Rice, vegan, Yellow Curry Paste
Thai Curry Paste: Yellow
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3
Calories: 520kcal


  • 350 g Jasmine Rice Cooked and cold
  • 160 g Pineapple Diced
  • 70 g Peas
  • 60 g Carrot Diced
  • 1 Small Onion Diced
  • 1 Garlic Clove
  • 2 tbsp Thai Seasoning Sauce
  • 1 tsp Mae Jum Thai Yellow Curry Paste Optional
  • 1 tbsp Sugar
  • Cashew Nuts Handful
  • Spring Onion Green ends for garnish



  • If using fresh whole pineapple, cut pineapple in half from top to bottom. Cut a circular shape 1 cm away from the outside and scoop out the inside of the pineapple. Repeat on the other side to create 2 pineapple bowls.
  • Peel and dice carrots and onions

Cooking Method

  • Heat oil in a wok on med/high heat, and stir fry onions, garlic and curry paste (optional) for 2 minutes
  • Add carrots and cook for a further 2-3 minutes
  • Add pineapple, peas, cashew nuts, sugar and seasoning sauce and quickly stir fry before adding rice. Stir fry together for 5 minutes. Continuously stirring to cover the rice with seasoning sauce, add more sauce if needed
  • Once cooked, serve in pineapple bowls and garnish with green spring onion slices


Calories: 520kcal | Carbohydrates: 114g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 693mg | Potassium: 396mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3814IU | Vitamin C: 39mg | Calcium: 67mg | Iron: 2mg