Nut-Free Sweet and Sour Rice

Brighten up your dinner table with this vibrant and family-friendly Nut-Free Sweet and Sour Rice! This delicious recipe combines fluffy jasmine rice with a medley of colorful bell peppers, tender carrots, and juicy pineapple chunks, all tossed in a tangy homemade sweet and sour sauce. The dish is completely nut-free, making it a safe and flavorful option for those with allergies, and can easily be adapted to be gluten-free by using tamari instead of soy sauce. Ready in just 40 minutes, this one-pan wonder is perfect for busy weeknights and pairs beautifully with your favorite protein or as a standalone vegetarian entrée. Garnished with fresh green onions, it’s a crave-worthy dish that will have everyone asking for seconds!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Jasmine rice
• 3 cups Water
• 0.5 teaspoons Salt
• 2 tablespoons Vegetable oil
• 1 large Red bell pepper, diced
• 1 large Green bell pepper, diced
• 1 medium Carrot, julienned or diced
• 1 cup Pineapple chunks (canned or fresh), drained
• 3 cloves Garlic, minced
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 3 tablespoons Rice vinegar
• 3 tablespoons Ketchup
• 2 tablespoons Brown sugar
• 1 tablespoon Cornstarch
• 2 tablespoons Water (for cornstarch slurry)
• 2 stalks Green onions, chopped (optional for garnish)

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, 3 cups of water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it steam for 5 minutes before fluffing with a fork.

Step 2

While the rice cooks, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the diced red bell pepper, green bell pepper, and carrot. Stir-fry for 4-5 minutes until the vegetables begin to soften.

Step 3

Add the minced garlic and pineapple chunks to the skillet and cook for an additional 2 minutes, stirring frequently.

Step 4

In a small bowl, whisk together the soy sauce, rice vinegar, ketchup, and brown sugar to create the sweet and sour sauce.

Step 5

Pour the sauce over the vegetable mixture in the skillet. Stir well to coat the vegetables and pineapple evenly.

Step 6

In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly add the slurry to the skillet, stirring constantly, to thicken the sauce. Allow it to cook for 1-2 minutes until the sauce reaches your desired consistency.

Step 7

Once the sauce has thickened, add the cooked rice into the skillet and gently fold it into the sweet and sour mixture until everything is well combined.

Step 8

Taste and adjust seasoning if needed. Garnish with chopped green onions if desired and serve immediately.

Nutrition Facts

Serving size	1934 grams (1934.0g)

Amount per serving	% Daily Value*
Calories	1088

Total Fat 28.40g	36%
Saturated Fat 4.20g	21%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 4458mg	194%
Total Carbohydrate 195.30g	71%
Dietary Fiber 14.00g	50%
Total Sugars 67.50g
Protein 21.30g	43%

Vitamin D 0IU	0%
Calcium 225mg	17%
Iron 4mg	22%
Potassium 1733mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.8%

Protein: 7.6%

Carbs: 69.6%