Vegan Pineapple Fried Rice (Printable)

Colorful cauliflower and pineapple dish with edamame and fresh veggies for a wholesome quick meal.

# What You Need:

→ Vegetables & Fruit

01 - 5 cups riced cauliflower (1 medium head, florets processed)
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 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

# How-To Steps:

01 - Remove leaves and core from cauliflower, then pulse florets in food processor until rice-sized pieces form.
02 - Heat sesame oil in large nonstick skillet or wok over medium-high heat until shimmering.
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 riced cauliflower to 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 everything to coat evenly. Season with salt and pepper as needed.
08 - Remove from heat. Stir in green parts of green onions and half the cilantro.
09 - Serve hot, garnished with chopped cashews or peanuts, remaining cilantro, and lime wedges.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can have dinner on the table faster than scrolling through takeout options.
  • The combination of chewy pineapple, tender cauliflower, and creamy edamame creates texture in every bite without feeling heavy or meat-dependent.
02 -
  • Drain canned pineapple thoroughly or your fried rice will become soggy and release water as it sits.
  • Don't skip the lime at the end—that acidity is what keeps the sweetness in check and makes all the other flavors sing.
03 -
  • Keep your wok or pan hot and your ingredients prepped before you start cooking—fried rice is fast, and the speed is part of what keeps textures distinct.
  • Toasted sesame oil burns easily, so add it at the very end or off the heat entirely, letting the residual warmth release its flavor without cooking it away.
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