Pineapple Cauliflower Fried Rice - Bravabod
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Pineapple Cauliflower Fried Rice

Valentina

With only 20 minutes, this healthy and filling fried 'rice' can be on your table. Frozen vegetables keeps prep a breeze, and the bites of pineapple and crab makes this dish restaurant-worthy. If you can't find high-quality crabmeat, pre-cooked shrimp or shredded chicken makes a good substitute.

How To MakeDiet Type: Classic

liked this

Freeze For 3-4 months

Best by 3-4 days


Shopping List
  • 1 (12 ounce) pack frozen cauliflower fried rice (see notes)
  • 1/2 (20 ounce) can pineapple chunks, drained
  • 6 ounces lump cooked crabmeat
  • 2 eggs, beaten
  • 1/2 cup roasted and salted cashews
  • 3 large scallions, chopped (white and light green parts only)
  • 2 cloves garlic, minced
  • 1 tablespoon cooking oil
  • 1 tablespoon tamari (I use low-sodium)
  • 1 tablespoon sesame oil
  • 2 teaspoons fresh ginger, minced
  • 1/2 teaspoon sriracha or hot sauce of choice
  • 1/2 teaspoon Chinese five spice (optional)
  • limes, for serving

Instructions
  1. Step 1: Heat a large frying pan or wok over medium-high heat. Add the pineapple chunks and cook for 1 to 2 minutes, or until the excess liquid has cooked off and they begin to color slightly. Remove the pineapple from the pan and set aside.
  2. Step 2: Pour the cooking oil into the pan. Once hot, add the garlic and ginger and cook until fragrant, about 30 seconds. Add the frozen cauliflower rice to the pan. Cook for 2 to 3 minutes, stirring frequently. Break up any large chunks with your spatula.
  3. Step 3: Once the rice has defrosted in the pan, make a well in the middle of the rice and add the eggs. Stir gently and continuously, scrambling the eggs into the rice. Use your spatula to break the egg into small, bite-sized pieces.
  4. Step 4: Once the eggs are fully cooked and have incorporated into the rice, add the remaining scallions, cashews, crabmeat, sesame oil, hot sauce, tamari, optional five spice, and pineapple. Stir fry everything together for another 2 to 3 minutes. Taste and adjust seasonings as desired.
  5. Serve: Portion out the fried rice onto plates, top with squeezed lime, and enjoy.

Recipe Notes

To save time, I used a pre-made frozen cauliflower fried rice in this recipe. You can substitute the pre-made varieties by making your own Easy Cauliflower Fried Rice. It only takes 15 minutes and tastes even better. If doing so, you will need a heaping 3 cups of prepared cauliflower fried rice to add in Step 2.

Nutrition

With only 20 minutes, this healthy and filling fried 'rice' can be on your table. Frozen vegetables keeps prep a breeze, and the bites of pineapple and crab makes this dish restaurant-worthy. If you can't find high-quality crabmeat, pre-cooked shrimp or shredded chicken makes a good substitute.

How To MakeDiet Type: Paleo

liked this

Freeze For 3-4 months

Best by 3-4 days


Shopping List
  • 1 (12 ounce) pack frozen cauliflower fried rice (see notes)
  • 1/2 (20 ounce) can pineapple chunks, drained
  • 6 ounces lump cooked crabmeat
  • 2 eggs, beaten
  • 1/2 cup roasted and salted cashews
  • 3 large scallions, chopped (white and light green parts only)
  • 2 cloves garlic, minced
  • 1 tablespoon cooking oil
  • 1 tablespoon coconut aminos
  • 1 tablespoon sesame oil
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon fish sauce (optional)
  • 1/2 teaspoon sriracha or hot sauce of choice
  • 1/2 teaspoon Chinese five spice (optional)
  • limes, for serving

Instructions
  1. Step 1: Heat a large frying pan or wok over medium-high heat. Add the pineapple chunks and cook for 1 to 2 minutes, or until the excess liquid has cooked off and they begin to color slightly. Remove the pineapple from the pan and set aside.
  2. Step 2: Pour the cooking oil into the pan. Once hot, add the garlic and ginger and cook until fragrant, about 30 seconds. Add the frozen cauliflower rice to the pan. Cook for 2 to 3 minutes, stirring frequently. Break up any large chunks with your spatula.
  3. Step 3: Once the rice has defrosted in the pan, make a well in the middle of the rice and add the eggs. Stir gently and continuously, scrambling the eggs into the rice. Use your spatula to break the egg into small, bite-sized pieces.
  4. Step 4: Once the eggs are fully cooked and have incorporated into the rice, add the remaining scallions, cashews, crabmeat, sesame oil, hot sauce, aminos, pineapple, and optional five spice and fish sauce. Stir fry everything together for another 2 to 3 minutes. Taste and adjust seasonings as desired.
  5. Serve: Portion out the fried rice onto plates, top with squeezed lime, and enjoy.

Recipe Notes

To save time, I used a pre-made frozen cauliflower fried rice in this recipe. You can substitute the pre-made varieties by making your own Easy Cauliflower Fried Rice. It only takes 15 minutes and tastes even better. If doing so, you will need a heaping 3 cups of prepared cauliflower fried rice to add in Step 2.

Nutrition

With only 20 minutes, this healthy and filling fried 'rice' can be on your table. Frozen vegetables keeps prep a breeze, and the bites of pineapple and jackfruit makes this dish restaurant-worthy. Rather than using eggs, frozen edamame adds a boost of vegan protein.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3-4 months

Best by 3-4 days


Shopping List
  • 1 (12 ounce) pack frozen cauliflower fried rice (see notes)
  • 1 (14 ounce) can green jackfruit, packed in water or brine
  • 1/2 (20 ounce) can pineapple chunks, drained
  • 1/2 cup shelled edamame (fresh or frozen)
  • 1/2 cup roasted and salted cashews
  • 3 large scallions, chopped (white and light green parts only)
  • 2 cloves garlic, minced
  • 1 tablespoon cooking oil
  • 1 tablespoon tamari (I use low-sodium)
  • 1 tablespoon sesame oil
  • 2 teaspoons fresh ginger, minced
  • 1/2 teaspoon sriracha or hot sauce of choice
  • 1/2 teaspoon Chinese five spice (optional)
  • limes, for serving

Instructions
  1. Step 1: Drain and rinse the jackfruit very well. Once rinsed, gently squeeze out the excess water by hand or with a cheesecloth. Discard any seeds and/or hard pieces on the jackfruit. Chop the remaining jackfruit into long strips. Set aside.
  2. Step 2: Heat a large frying pan or wok over medium-high heat. Add the pineapple chunks and cook for 1 to 2 minutes, or until the excess liquid has cooked off and they begin to color slightly. Remove the pineapple from the pan and set aside.
  3. Step 3: Pour the cooking oil into the pan. Once hot, add the garlic and ginger and cook until fragrant, about 30 seconds. Add the frozen cauliflower rice and edamame to the pan. Cook for 3 to 4 minutes, stirring frequently. Break up any large chunks with your spatula.
  4. Step 4: Once the rice is defrosted and hot - add the remaining scallions, cashews, jackfruit, sesame oil, hot sauce, tamari, optional five spice, and pineapple. Stir fry everything together for another 2 to 3 minutes. Taste and adjust seasonings as desired.
  5. Serve: Portion out the fried rice onto plates, top with squeezed lime, and enjoy.

Recipe Notes

To save time, I used a pre-made frozen cauliflower fried rice in this recipe. You can substitute the pre-made varieties by making your own Easy Cauliflower Fried Rice. It only takes 15 minutes and tastes even better. If doing so, you will need a heaping 3 cups of prepared cauliflower fried rice to add in Step 2.

Nutrition

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Pineapple Cauliflower Fried Rice

PT20M 1 (12 ounce) pack frozen cauliflower fried rice (see notes) 1/2 (20 ounce) can pineapple chunks, drained 6 ounces lump cooked crabmeat 2 eggs, beaten 1/2 cup roasted and salted cashews 3 large scallions, chopped (white and light green parts only) 2 cloves garlic, minced 1 tablespoon cooking oil 1 tablespoon tamari (I use low-sodium) 1 tablespoon sesame oil 2 teaspoons fresh ginger, minced 1/2 teaspoon sriracha or hot sauce of choice 1/2 teaspoon Chinese five spice (optional) limes, for serving Gluten Free Paleo Vegan 3 Servings Ingredients:

3 Servings

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