Ready In:

1hour 20min

Good For:

lunch or dinner


About this Recipe

By: Nichole Fogleman 

Incredible vegetarian fried rice made with low carb forbidden rice, gorgeous veggies like red bell pepper, carrots & red cabbage, and a hint of sweetness from pineapple. This healthy vegetarian dinner packs plenty of protein from eggs and edamame, too!


  • Nonstick cooking spray (I like avocado oil cooking spray)
  • 2 large eggs + 1 tablespoon water
  • 1 ½ tablespoons toasted sesame oil or coconut oil, divided
  • 1 ½ cups fresh or frozen cubed pineapple
  • 3 cloves garlic, minced
  • 1/2 tablespoon freshly grated ginger
  • 1 bunch green onions, chopped (reserve some for topping)
  • 1 red bell pepper, diced
  • 3 cups shredded red cabbage
  • 1/2 cup shredded carrots (or carrots cut into matchsticks)
  • 1/2 cup frozen shelled edamame
  • 1 tablespoon chili paste
  • 2 tablespoons gluten free soy sauce or coconut aminos, plus more to taste
  • 1/3 cup coarsely chopped honey roasted or regular cashews (or peanuts)
  • ¼ cup fresh chopped cilantro
  • Extra green onion/scallions



  • While the rice is cooking, you can chop your veggies and cook your eggs. Add eggs and water to a bowl and beat slightly with a fork. Place a large skillet or wok over medium low heat and spray with a little nonstick cooking spray (alternatively you can use a little oil). Add eggs to the pan and season with a little salt and pepper, scramble and cook eggs until done but still slightly wet. Transfer eggs to a bowl and set aside.




  • Now it’s time to fry up the rice! Add the remaining ½ tablespoon oil to the same pan and place over medium heat. Add in your cooked rice and cook, stirring frequently for 2-4 minutes. 


  • Add all of your cooked veggies plus the cooked eggs back to the pan. Stir in the the chili paste, soy sauce and honey roasted cashews and cook for a few more minutes. Taste and adjust seasonings as necessary. You may want to add another tablespoon of soy sauce or even some crushed red pepper flakes for a little hint of spice. It’s up to you. 


  • Step 7 – Garnish with additional nuts, cilantro and a little extra green onion. Serves 4.