Vegan Pineapple Fried Rice (Printable)

A colorful blend of cauliflower, pineapple, and edamame comes together for a fast, wholesome dish.

# What You Need:

→ Vegetables & Fruit

01 - 1 medium head cauliflower, riced (about 5 cups)
02 - 1 cup pineapple, diced (fresh or canned, drained)
03 - 1 cup shelled edamame (thawed if frozen)
04 - 1 red bell pepper, diced
05 - 4 green onions, thinly sliced
06 - 2 cloves garlic, minced
07 - 1 medium carrot, diced
08 - 1/2 cup peas (fresh or frozen)

→ Sauces & Seasonings

09 - 3 tablespoons tamari or soy sauce (gluten-free if needed)
10 - 1 tablespoon toasted sesame oil
11 - 1 teaspoon fresh ginger, grated
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sriracha or chili-garlic sauce (optional, to taste)
14 - Salt and black pepper, to taste

→ Garnishes

15 - 2 tablespoons roasted cashews or peanuts, roughly chopped
16 - 2 tablespoons fresh cilantro or basil, chopped
17 - 1 lime, cut into wedges

# Directions:

01 - Remove leaves and core from cauliflower, then pulse florets in a food processor until rice-sized granules form
02 - Heat toasted sesame oil in a large nonstick skillet or wok over medium-high heat
03 - Add minced garlic, grated ginger, and white parts of green onions. Sauté for 1 minute until fragrant
04 - Add diced carrot and bell pepper. Stir-fry for 2 to 3 minutes until slightly softened
05 - Add processed cauliflower, stirring well. Cook for 4 to 5 minutes, stirring frequently, until just tender but not mushy
06 - Stir in peas, edamame, and diced pineapple. Cook for 2 to 3 minutes until heated through
07 - Pour in tamari, rice vinegar, and sriracha if using. Toss everything to coat evenly. Season with salt and pepper as needed
08 - Remove from heat. Stir in green parts of green onions and half of the cilantro
09 - Transfer to serving bowls and garnish with chopped cashews or peanuts, remaining cilantro, and lime wedges

# Expert Advice:

01 -
  • It comes together faster than delivery arrives, which means you actually cook on busy weeknights instead of ordering out.
  • That sweet-savory balance with fresh pineapple and sesame oil tastes like you spent hours, even though you didn't.
  • You get real vegetables and protein without feeling like you're eating a sad health food version of something delicious.
02 -
  • If your cauliflower rice is too wet after pulsing, let it dry out on a cutting board for five minutes—excess moisture makes everything steam instead of fry and ruins the texture completely.
  • Don't walk away from the pan once you add the cauliflower, because it can go from perfect to overcooked in the time it takes you to check your phone.
  • Taste before serving and adjust the seasonings—everyone's tamari is different, so you might need more or less salt than the recipe suggests.
03 -
  • Keep your sesame oil bottle in a cool, dark corner of your pantry because it goes rancid faster than you'd think, and rancid sesame oil tastes like disappointment.
  • If your wok or skillet isn't large enough, make this in two batches rather than overcrowding the pan—everything will steam instead of fry, and you'll regret it.
  • Fresh lime juice squeezed at the table changes everything, so don't skip it even if you're tired—it's the difference between good and memorable.
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