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Curried Fried Cauliflower Rice
with pineapple and cashews

Active: 30 Total: 30

We love taking leftover cauliflower rice and turning it into flavorful fried rice. This one featured the week of 10/7/13 is full of fragrance that we're bringing it back for Favorites Week.
Smarts: You might still have a bit of coconut milk left - throw it into a breakfast smoothie!

Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cauliflower Rice:
  • Cauliflower, small - 1 head, florets chopped
  • Butter - 1 1/2 Tbsp
Pineapple and Cashew Curried Fried Rice {FW 6/27/16}:
  • Ground chicken - 1 lb
  • Garlic - 3 cloves, minced
  • Green onions - 2 stalks, chopped with white and green parts separated
  • Carrots - 1, peeled and grated
  • Pineapple, fresh or canned - 1 1/2 cups, chopped
  • Yellow curry paste (sub any other type) - 1 Tbsp
  • Fish sauce (sub soy sauce) - 1 Tbsp
  • Maple syrup - 1/2 Tbsp
  • Coconut milk - 2/3 cup
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Eggs - 2
  • Cashews - 1/2 cup
  • Lime - 1/2, juice of

Nutrition Facts

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Prep

  1. Ground chicken - Season with salt and pepper. (Can be done up to 1 day ahead)

  2. Garlic / Green Onions / Carrots / Pineapple - Prep as directed. For the carrots, if you're too lazy to whip out the food processor, use a box grater instead. Store green parts of green onions separately. White parts of green onions can be combined with garlic. (Can be done up to 3 days ahead)

  3. Sauce - Whisk together yellow curry paste, fish sauce, maple syrup, and coconut milk. (Can be done up to 3 days ahead)

  4. Cauliflower rice - (If not already prepared from last night.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)

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Make

  1. Heat a wok over medium-high heat. Add first part of cooking oil and then ground chicken to heated oil. Pour in half the sauce, and break up meat with a wooden spoon. Cook for 5 to 7 minutes until meat is cooked through. Remove from wok and set aside.

  2. Return wok to heat and add second part of cooking oil to pan. Add in garlic and white parts of green onion to heated oil. Once you can smell the aromatics, crack eggs into wok and scramble. When eggs are done, add in carrots with a dash of salt. Stir-fry for ~1 minute. 

  3. Next add in cauliflower rice, pineapple, and remainder of sauce. Toss everything together, and cook until rice is warmed through. Add in green parts of green onions, cashews, ground meat, and a squeeze of lime juice. Season to taste with salt and pepper.

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Reviews

Ratings

Original (95)
Gluten-free (10)
Paleo (13)
Vegetarian (22)

44 reviews

It was fine. We used red curry paste and mixed frozen veggies. Likely won't make it again since other fried rices on CookSmarts have been better.

By: Cathleen
Posted: Sep 22, 2020
Diet: Vegetarian
0 Helpful

Fun & quick to make & 8 year old ate! Made ahead rice & jar minced garlic made this fast...and cashews ! Yum!

By: Jessie
Posted: Apr 18, 2018
Diet: Vegetarian
0 Helpful

Hit the spot! Hubby added an extra egg. On a weeknight, make ahead rice is a must!

By: Kelsey
Posted: Sep 08, 2017
Diet: Gluten-free
0 Helpful

This was pretty good, but not as top notch as lots of the other stir-fries we have had on this site.

By: Jenna
Posted: Sep 30, 2016
Diet: Original
0 Helpful

Really good! Made with grilled chicken

By: Katie
Posted: Sep 10, 2016
Diet: Original
0 Helpful

Tasty dish, better on first night since leftovers can tend to get mushy with reheating. Next time would try with jasmine or basmati rice.

By: Felice
Posted: Aug 25, 2016
Diet: Original
0 Helpful