Pineapple coconut fried rice is one of my favorite things to order at Thai restaurants. I decided to try this out with cauliflower, and I was very happy with the results. The combination of pineapple, peanuts, and coconut in the cauliflower rice is just perfect, and with the addition of some garlic, soy sauce, and fresh ginger, it’s a home run!
1 head cauliflower, stem removed and cut into florets
3 tbsp. vegetable or canola oil, divided
1 onion, chopped
½ cup carrots, chopped
2 cloves garlic
¼ cup soy sauce
1 tsp. freshly grated ginger
1/2 cup frozen peas
¾ cup canned pineapple chunks, drained and chopped
1/4 cup flaked coconut
¼ cup chopped peanuts
2 tbsp. chopped scallions
Step 1: Pulse cauliflower in a food processor until it resembles rice. Transfer to a bowl and press with a paper towel to dry.
Step 2: Heat 1 tbsp. oil over medium heat in a skillet. Add eggs and stir until scrambled. Sprinkle with salt and pepper and transfer to a bowl.
Step 3: In the same skillet, sauté the onion, carrots, and garlic in 1 tablespoon oil over medium heat for about 4-5 minutes, or until veggies are lightly browned. Sprinkle with salt and pepper. Transfer to the bowl with the egg and the frozen peas.
Step 4: In the same skillet, heat 1 tablespoon oil over medium-high heat and add the cauliflower. Saute for 2 minutes.
Step 5: Mix the soy sauce with the ginger and stir into the cauliflower. Add the veggie/egg mixture and sauté for another minute. Stir in ¼ tsp. salt, or season to taste.
Step 6: Add the pineapple and the coconut and stir for about 30 more seconds. Transfer to a serving dish. Sprinkle the peanuts and the chopped scallions over the top.
Step 7: Eat and enjoy!