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[Leftover] Pulled Pork Pineapple Cauliflower Fried ‘Rice’
with bell peppers / peas / cashews

Active: 35 Total: 35
We have used this Hawaiian Pulled Pork (leftover from Monday's meal) in a variety of recipes, but this is the first time we've ever used it in cauliflower fried 'rice.' To give the meal a different flavor profile than Monday's dinner, the cauliflower fried rice includes Thai curry paste for spice, pineapple for natural sweetness, and cashews for crunch.
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Ingredients

Metric
Servings:
4
Pulled Pork Pineapple Cauliflower Fried ‘Rice’:
  • Bell peppers, any color - 1, diced
  • Bragg's / coconut aminos - 2 Tbsp
  • Curry paste, red - 1 tsp (sub any color curry paste)
  • Fish sauce (opt) - 1 tsp
  • Vinegar, rice - 1 tsp
  • Oil, toasted sesame - 1/2 tsp
  • Pineapple chunks, fresh, frozen, or canned - 1/2 cup
  • Peas, frozen or canned - 1 cup
  • Green onions - 2 stalks, chopped, green and white parts separate
  • Limes - 1, wedges
  • Hawiian Pulled Pork (leftover from Monday) - ~3 cups
  • Oil, cooking - 1 Tbsp
  • Cashews, roasted and unsalted - 1/2 cup
  • Hot sauce - 2 tsp
Cauliflower Rice:
  • Cauliflower florets - 12 oz

Nutrition Facts

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Prep

  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. (Can be done up to 5 days ahead)
  2. Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
  3. Make sauce - Whisk together aminos, curry paste, fish sauce, rice vinegar, and toasted sesame oil. (Can be done up to 5 days ahead)
  4. Pineapple - If using frozen pineapple, defrost. If using canned pineapple, drain. If the pineapple is in large chunks, chop it into bite-sized pieces. (Can be done 1 day ahead)
  5. Peas - If using frozen, defrost.
  6. Green onions / Limes - Prep as directed.

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Make

  1. Reheat leftover Hawaiian pulled pork in the microwave just until warm. Drain off as much excess liquid as possible. Set aside.
  2. Heat a wok or skillet with cooking oil over medium-high heat. Add bell peppers and white parts of green onions. Saute until starting to turn tender, 3 to 4 minutes.
  3. Add cauliflower rice and stir to combine.
  4. Push all ingredients to the side of the pan, forming a donut in the middle of the wok. Pour sauce in and simmer until sauce thickens slightly.
  5. Add leftover pork, peas, and pineapple and stir everything to coat in sauce.
  6. Remove pan from heat and stir in cashews and green parts of green onions.
  7. Serve cauliflower fried ‘rice’ with lime wedges and hot sauce on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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Reviews

Ratings

Original (37)
No ratings yet.
Gluten-free (0)
Paleo (2)
Vegetarian (11)

20 reviews

Good, easy meal.

By: Julie
Posted: Sep 14, 2021
Diet: Vegetarian
0 Helpful

Doubled the sauce and it was perfect!

By: Jennifer
Posted: Aug 19, 2021
Diet: Original
0 Helpful

Good but not amazing. Tip: Add cashews to each serving day of eating, they lost their crunch in the fridge so leftovers weren't as good.

By: Kayla
Posted: Aug 18, 2021
Diet: Vegetarian
0 Helpful

This was fine. CS has other fried rice versions that we like better.

By: Nancy
Posted: Aug 18, 2021
Diet: Original
0 Helpful

This was fine. I think I should have left out the peas, though. Would have gone over better for my family if we'd used snow peas or sugar snap peas instead.

By: Jennifer
Posted: Aug 16, 2021
Diet: Original
0 Helpful

This was perfectly adequate but not super exciting.

By: Amara
Posted: Aug 02, 2021
Diet: Original
0 Helpful