Step 1

Heat one tablespoon of vegan butter or oil in a large non-stick skillet. Once hot, add the onion and garlic, and sautée for about 5 minutes.

Step 2

Next, add the mushrooms, carrots, and red bell pepper and cook for another 5-7 minutes, or until the carrots are cooked but still slightly crunchy.

Step 3

Add the remaining two tablespoons of vegan butter as well as the cooked rice. Sautée for about 5 minutes to fry the rice and make it slightly crispy.

Step 4

In a small bowl, combine the tamarind juice, maple syrup, soy sauce, and minced chili. Stir to combine and pour it into the skillet. Stir to coat the rice with the sauce and cook for another 5 minutes, or until the rice has absorbed the sauce.

Step 5

Stir in the diced pineapple, top with green onions and roasted peanuts, and serve!

Step 6

Fried rice will keep for up to two days in the refrigerator, reheat gently over medium heat for a few minutes before serving.