Recipe: Pineapple fried riced cauliflower

Pineapple Fried Riced Cauliflower


  • 4 cups riced cauliflower
  • 2 tablespoons coconut aminos
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon hoisin sauce (organic or homemade)
  • 1 tablespoon coconut sugar
  • 1 teaspoon sweet chili sauce
  • 2 cloves garlic, minced
  • zest of 1/2 a lime
  • juice of 1/2 a lime
  • 2 teaspoons sesame oil
  • 1 red bell pepper, chopped
  • 1 cup chopped carrots
  • 1 cup sugar peas
  • 1/2 teaspoon fresh mincded ginger
  • 1/4 teaspoon onion powder
  • 1 cup fresh pineapple chopped
  • torn fresh cilantro for garnish



  • Whisk the coconut aminos, fish sauce, hoisin, coconut sugar, sweet chili sauce, garlic, lime zest and juice together in a small bowl, set aside.
  • Place the sesame oil in a large skillet over medium-high heat.
  • Add the red pepper, carrots and sugar peas to the skillet, toss to combine and cook for about 5 minutes, tossing occasionally until softened.
  • Add the ginger and onion powder to the pan, toss again to combine.
  • Turn off the heat, add the pineapple, rice, and sauce and toss until everything is well coated in the sauce mixture.
  • Transfer to a serving bowl, top with peanuts and cilantro and serve.
For more information and food prep ideas go to
Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.