Vegan Pineapple Fried Rice (Printable)

A healthy blend of cauliflower, pineapple, and edamame for a quick, vibrant main dish.

# What You’ll Need:

→ Vegetables & Fruit

01 - 5 cups riced cauliflower (from 1 medium head)
02 - 1 cup fresh or canned pineapple, diced and drained
03 - 1 cup shelled edamame, thawed
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 fresh or frozen peas

→ Sauces & Seasonings

09 - 3 tablespoons tamari or gluten-free soy sauce
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
14 - Salt and black pepper to taste

→ Garnishes

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

# How To Make It:

01 - Remove leaves and core from cauliflower head. Pulse florets in food processor until grain-sized, yielding approximately 5 cups.
02 - Heat sesame oil in large nonstick skillet or wok over medium-high heat until shimmering.
03 - Add minced garlic, grated ginger, and white portions of sliced green onions. Sauté for 1 minute until fragrant.
04 - Add diced carrot and bell pepper. Stir-fry for 2 to 3 minutes until vegetables begin to soften.
05 - Add riced cauliflower to skillet, stirring constantly. Cook for 4 to 5 minutes, stirring frequently, until just tender with slight firmness remaining.
06 - Stir in peas, edamame, and diced pineapple. Cook for 2 to 3 minutes until heated through.
07 - Pour tamari, rice vinegar, and sriracha if using over mixture. Toss thoroughly to coat evenly. Adjust seasoning with salt and pepper.
08 - Remove from heat. Stir in green portions of green onions and half the cilantro until distributed.
09 - Transfer to serving bowls. Top with remaining cilantro, chopped cashews or peanuts, and lime wedges.

# Expert Advice:

01 -
  • It tastes nothing like diet food—the sweet pineapple and creamy edamame make it genuinely crave-worthy.
  • Ready in 30 minutes flat, which means weeknight dinners stop feeling like a battle.
  • Packed with plant-based protein and vegetables so colorful it practically glows on the plate.
02 -
  • Don't overcrowd your pan with cauliflower or it steams instead of fries—let it breathe and get those slightly crispy edges.
  • The pineapple goes in near the end so it doesn't fall apart and melt into the background; you want to taste those individual pieces.
03 -
  • Prepare all your ingredients before you start cooking—this comes together so fast that chopping mid-meal will throw off your timing and your vibe.
  • Save those lime wedges for the very end; squeezing fresh lime over a warm bowl of this fried rice is the difference between good and unforgettable.
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