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–+ servings

Cauliflower Pineapple Fried Rice

It's true, healthy fried rice can be tasty, low-calorie, and beautifully presented. Use this recipe for the ultimate 3-in-1!
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Course: Main Course
Cuisine: American, Asian, Thai
Keyword: bell pepper, cauliflower, pineapple, rice, summer, wok
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 2

Equipment

Ingredients

Pineapple Cauliflower Rice

  • 1 tbsp butter unsalted
  • 1 whole pineapple
  • 3 cloves garlic chopped
  • ½ cup yellow onion chopped
  • ¼ cup raw cashews
  • ¼ cup frozen vegetable mix (ex. corn & edamame mix)
  • ¼ cup red bell pepper chopped
  • 3 cups cauliflower rice
  • 3 eggs
  • 1 tsp turmeric
  • 3 tbsp brown sugar
  • 1 tsp white pepper
  • vegetable oil for the pan

Garnish

  • basil chopped
  • lime

Instructions

Carve the pineapple bowls

  • Using a very sharp knife, cut the pineapple completely in half.
  • For each pineapple half: Carve the top and bottom borders of the bowl with your knife going straight down. Cut as deep as you can without going through the skin.
  • Carve the left and right borders of the bowl, with your knife at a 45 degree angle. Again, do not cut through the skin.
  • Cut horizontal and vertical lines, following the same knife angles as before, which divides the pineapple into bite sized pieces.
  • Scoop out these pieces and set aside for later. If they are too big, chop them smaller.
  • Clean up the pineapple bowl by cutting out excess pineapple. Remove as much as you can without compromising the structure of the "bowl". Set aside pieces for later.

Stir fry the rice

  • In a wok or nonstick pan, heat to med-high. Add butter and sauté pineapple pieces 7-10 min.
  • Add a small amount of oil. Add garlic and onion, sauté until fragrant.
  • Add cashews, frozen vegetables, & red bell pepper. Cook 5 min or until moisture evaporates.
  • Add cauliflower rice. Cook until lightly browned.
  • Make an empty space in the center of the wok. Add scrambled eggs. Let it cook in the center, breaking up the egg so you get small scrambled egg pieces. Once cooked, mix it in with the rice.
  • Add turmeric and mix well.
  • Add soy sauce, brown sugar, white pepper. Mix well. Toss and cook for 5 min.
  • Fill the pineapple bowl with rice. Serve with chopped basil and lime.

Notes

Suggestions for customization:

  • grilled chicken or shrimp
  • raisins
  • tomatoes
  • thai chili pepper
  • cilantro
  • fish sauce
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