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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.


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


  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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  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!



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