Vegan Pineapple Fried Rice (Printable)

A colorful dish featuring cauliflower rice, pineapple, edamame, and fresh vegetables for a quick meal.

# 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 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 - 0.5 cup peas, fresh or frozen

→ 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, roughly chopped
16 - 2 tablespoons fresh cilantro or basil, chopped
17 - 1 lime, cut into wedges

# Method:

01 - Remove leaves and core from cauliflower head. Pulse florets in a food processor until rice-sized, yielding approximately 5 cups.
02 - Heat sesame oil in a large nonstick skillet or wok over medium-high heat.
03 - Add minced garlic, grated ginger, and white parts 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 slightly softened.
05 - Add riced cauliflower and stir well. Cook for 4 to 5 minutes, stirring frequently, until just tender but not mushy.
06 - Stir in peas, edamame, and 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 to taste.
08 - Remove from heat. Stir in green parts of green onions and half of the cilantro.
09 - Divide among serving bowls. Top with chopped cashews or peanuts, remaining cilantro, and lime wedges.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means you can have dinner on the table faster than delivery arrives.
  • The cauliflower stays light and crispy rather than heavy, so you don't feel sluggish afterward.
  • Every bite has a surprise element, from sweet pineapple to nutty sesame oil to a hint of heat if you want it.
02 -
  • Don't crowd the pan with too much cauliflower at once or it will steam instead of sauté, and you'll lose that slightly caramelized flavor that makes this special.
  • If your pineapple is canned, definitely drain it well or you'll end up with soggy fried rice instead of the crispy texture you're after.
03 -
  • Buy your cauliflower a day or two before you plan to cook so it's fresher and holds its texture better during stir-frying.
  • Toasted sesame oil is stronger than raw, so a little goes a long way and makes the whole dish smell like you know what you're doing.
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