Vegan Pineapple Fried Rice (Printable)

Vibrant meal featuring cauliflower, pineapple, and edamame with bold seasonings and fresh garnishes.

# 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 - 0.5 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

# How to make it:

01 - Remove leaves and core from cauliflower, then pulse florets in a food processor until rice-sized pieces 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 sliced green onions. Sauté for 1 minute until fragrant.
04 - Add diced carrot and bell pepper to the skillet. Stir-fry for 2 to 3 minutes until slightly softened.
05 - Add riced cauliflower to the skillet, 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 all ingredients to coat evenly. Season with salt and pepper as needed.
08 - Remove from heat. Stir in green parts of green onions and half the fresh cilantro. Transfer to serving dishes and top with chopped cashews or peanuts, remaining cilantro, and lime wedges.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery, and you actually know what's in every bite.
  • The combination of sweet pineapple and savory sauce hits that takeout craving without the heaviness afterward.
  • One pan, minimal cleanup, and it tastes impressive enough to serve to guests who don't realize it's vegan.
02 -
  • Don't skip the sesame oil. It's the secret that makes this taste like restaurant fried rice instead of a health-food experiment.
  • Cauliflower releases moisture as it cooks. If your pan gets watery, cook uncovered for another minute or two to evaporate excess liquid before adding the sauce.
  • The seasoning balance is tricky. Taste as you go because tamari and sesame oil are both salty. You might need less salt than you think.
03 -
  • Cook everything over medium-high heat and keep stirring. This prevents sogginess and creates a slight caramelization on the vegetables that tastes so much better than steamed.
  • If serving in hollowed-out pineapple halves for presentation, do that right before serving so the rice stays hot and the pineapple doesn't get soggy.
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