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Thai Pineapple Fried Rice

Prep time 15 min
Cook time 20 min
Total time 35 min

Prep time 15 min
Cook time 20 min
Total time 35 min


It’s been a while since I’ve come up with a new rice recipe​ here goes!

This recipe was specially made to be paired with my new recipe for Chicken Butter Masala​ and to be lighter than the Thai Pineapple Stir Fried Rice that you’d order at your local Thai place. 

The simple way that I cut down on the calories and the carbs in this recipe, while preserving the flavor and employability, was to use a combination of shredded cauliflower along with regular, white rice. It’s enough regular rice that the picky eaters in the family won’t complain while lowering the carb and calorie count enough to keep the fitness-minded members of the family happy as well. 

Now you could swing this recipe either way if you’d like - make it with 100% cauliflower rice by using 2 heads of cauliflower and eliminating the cooked white rice OR you could make it with 100% cooked white rice by using 2 cups and eliminating the cauliflower. 

Or stick with me and go 50-50! Either way, it’s filled with authentic, satisfying flavor that makes it a winning side dish for Chicken Butter Masala​. Enjoy!

Serves 8

1 head cauliflower, boiled, cooled and shredded

2 tablespoons coconut oil​, divided

2 eggs, slightly beaten with a sprinkle of salt

1 cup fresh or canned pineapple, chopped

1 red bell pepper, seeded and diced

½ cup Green Onions, chopped

1 teaspoon Garlic, minced

½ cup raw cashews, toasted in a dry skillet until golden

1 cup cooked white rice

1 tablespoon lime juice

1 tablespoon coconut aminos

1 tablespoon bottled chili garlic sauce (no sugar added)

sea salt to taste

¼ cup fresh cilantro


In a medium-sized skillet heat 1 Tablespoon of coconut oil. Pour in the eggs, stirring constantly until scrambled and lightly set. Transfer to a bowl and set aside.


Add the remaining coconut oil to the skillet and add the pineapple, bell pepper, onions, garlic and cashews. Cook for 5 minutes, until soft and transfer to the bowl of eggs.


Add a teaspoon of coconut oil and the rice and cauliflower to the skillet until warmed through, about 3 minutes. Pour the contents of the bowl into the rice skillet and mix until fully combined. Mix in the lime juice, coconut aminos, and chili garlic sauce. Salt to taste and garnish with fresh cilantro. Enjoy!


Calories: 191
Fat: 7g
Carbohydrates: 27g
Sodium: 30mg
Fiber: 2g
Protein: 5g
Sugar: 4g

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