This ‘fried rice’ is a veggie packed version of one of my favorite Thai dishes!
1/4 cup avocado oil
1/2 pound boneless skinless chicken thighs, cut into bite sized pieces, see notes
2 cups small chunks fresh pineapple, weighing 8 ounces
1 red bell pepper, cut into 1/2” pieces, 1 1/2 cups
4 small carrots, weighing 8 ounces, thinly sliced, 2 cups
2 cloves garlic, minced
1 bunch of green onions, thinly sliced
1 head of cauliflower, 1 lb 11 oz, or 5 cups frozen cauliflower rice, see notes
1/4 cup coconut aminos
1/2 teaspoon red pepper flakes, or 2 teaspoons chili paste
1 cup roasted cashew pieces
Sea salt to taste if needed
Start by prepping all your ingredients before you begin cooking because this dish comes together quickly.
Grate the cauliflower using a box grater, and set it aside. Or skip this step if using frozen cauliflower rice.
Crack the eggs into a bowl and lightly whisk them together with a fork.
Mix together the coconut aminos and red pepper flakes or chili paste together in a small bowl and set it aside.
Preheat a very large non-stick skillet, (15″) over medium-high heat for a few minutes until it’s hot but not smoking.
Add 1 Tablespoon of the avocado oil to the pan and brown the chicken pieces. Remove them from the pan and set aside.
Next carefully add the pineapple, then 1 more tablespoon of oil to the pan, (adding the oil after the pineapple helps to keep the oil from splattering).
Sear the pineapple chunks to create caramelized edges, 2-3 minutes. Remove the pineapple from the pan and set it aside while you finish the fried rice.
Add the remaining 2 tablespoons of avocado oil to the pan and sauté the bell pepper, carrots, and garlic until the veggies are crisp tender. Then add the green onions, and cauliflower rice to the pan.
Cook 1-2 minutes, or until the cauliflower has softened. Add the eggs and cook stirring until the egg scrambles around the stir-fry, 1-2 minutes.
Add the sauce to the pan and cook for another 1-2 minutes until the sauce is absorbed and thoroughly mixed in.
Remove the fried rice from the heat and stir in the cashews, chicken, and caramelized pineapple. Taste test to see if you’d like to add some sea salt and serve immediately!
This stir-fry tastes best hot, but it’s really good at room temperature and cold right out of the refrigerator.
The chicken is optional in this recipe. It adds a bit more flavor and protein, but my original version of this dish was vegetarian. Over time we made it with just a bit of chicken so often I updated the recipe. Also the nutritional information is calculated with the chicken added.
I love using frozen cauliflower rice in place of the fresh cauliflower for a super quick dinner. I do recommend defrosting it first just in case you need to drain off any liquid. But so far every brand I’ve used has been fine to add straight to the pan from the freezer.
- Category: Fried Rice
- Method: Stove Top
- Cuisine: Thai
Keywords: Cauliflower Fried Rice, Whole30 Pineapple Cauliflower Rice, Pineapple Chicken Cauliflower Fried Rice