Vegan Pineapple Fried Rice (Print View)

A vibrant dish combining riced cauliflower, juicy pineapple, and edamame for a colorful, nutritious meal.

# Components:

→ Vegetables & Fruit

01 - 5 cups riced cauliflower from 1 medium head
02 - 1 cup diced pineapple, fresh or canned 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 - 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

# Directions:

01 - Remove leaves and core from cauliflower head, then pulse florets in food processor until rice-sized granules 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 sliced green onions to hot oil. Sauté for 1 minute until fragrant.
04 - Add diced carrot and bell pepper to skillet. Stir-fry for 2 to 3 minutes until vegetables begin to soften.
05 - Add riced cauliflower to skillet, stirring well. Cook for 4 to 5 minutes, stirring frequently, until 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 to taste.
08 - Remove from heat. Stir in green parts of green onions and half of chopped cilantro until combined.
09 - Transfer to serving plates. Top with chopped cashews or peanuts, remaining cilantro, and serve with lime wedges on the side.

# Expert Advice:

01 -
  • It's deceptively filling: The cauliflower rice base keeps you satisfied without the heaviness of traditional fried rice.
  • The sweet-savory balance is absolutely addictive: Pineapple chunks burst with juice against the umami of tamari and the warmth of ginger.
  • You can make it in one pan in 30 minutes flat: Perfect for those nights when you're hungry now, not in an hour.
02 -
  • Don't overcrowd your pan at the beginning: I learned this the hard way when everything steamed instead of sautéed, and the texture suffered completely.
  • Pineapple juice matters: If using canned pineapple, drain it well so you don't end up with a soggy bottom to your fried rice.
  • Timing is everything with the green onions: The white parts need heat to mellow, but the green parts taste best when they stay bright and just slightly warmed.
03 -
  • Keep your heat high and your movements quick: This isn't a slow braise, it's a fast-paced dance with your vegetables, and everything stays fresher and more textured that way.
  • Taste constantly as you go: The seasoning is your playground—what tastes right to you is what matters, and you might love more ginger or less heat than the recipe suggests.
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