Fried Rice Pineapple Boat

In the mood for fried rice but don’t want to pay the $10 plus tip to have it from a Thai restaurant? You can now make it at home with these recipes – one with regular rice and one with cauliflower. You won’t even have to do dishes afterwards because the pineapple doubles as a bowl.

You can customize the toppings to your taste or follow our recipe, but either way, the rice will be bursting with flavor. There’s a little bit of crunch from the peanuts, saltiness from the soy sauce and sweetness from the pineapple. Try making this dish on a weeknight or a themed dinner with friends. Either way, it will be a hit.

Let us know if you gave this recipe a try in the comments.

Make sure to try these other recipes out if you enjoyed this one:

Photo credit: A Healthier Michigan

Ingredients

  • 1 large pineapple
  • 2 large eggs
  • Kosher salt to taste
  • 3 Tbsp. toasted sesame oil
  • One 5 oz. piece of deli ham, diced
  • 1/2 tsp. sugar
  • 3 cloves of garlic, finely chopped
  • 1 bunch of scallions, sliced – separate the white and green parts
  • 3 Tbsp. low-sodium soy sauce, plus 1 tsp.
  • 3 cups cooked white rice
  • 1 green bell pepper, diced
  • 1/4 cup roasted unsalted peanuts, chopped

Fried Rice in a Pineapple Boat

Instructions
1. To cut the pineapple: Halve the pineapple lengthwise, right through the crown, keeping it attached. Put both halves cut-side up in front of you. On one of the halves, use a small sharp knife to cut into and around the perimeter of the fruit, about 1/4 inch from the peel. Locate the core in the center and cut it out on an angle on either side (It will look like a long V) and discard. Cut the remaining pineapple into a grid of small squares and use a spoon to scoop the pieces out, leaving the pineapple empty. Chop any large pieces a little smaller and set aside in a bowl. Repeat with the other pineapple half but reserve the pieces of fruit for another use.
2. Whisk together the eggs and a small pinch of salt in a bowl.
3. Heat 1 tsp. of the oil in a large nonstick skillet over medium-high heat.
4. Pour the eggs into the skillet and let them run freely until they cover most of the bottom.
5. Cook undisturbed until the top is set and no longer runny, which is about 4-5 minutes.
6. Roll up into a cylinder and transfer to a cutting board and cut into thin spiral slices.
7. Return the skillet to high heat and add 2 Tbsp. of oil.
8. Once the oil begins to smoke, add the ham, sugar, garlic, scallion whites and 1 tsp. of the soy sauce and cook, stirring constantly, until the ham is brown. About 2 minutes.
9. Add the rice, pepper and remaining 3 Tbsp. soy sauce and cook, stirring occasionally, until the rice is heated through and the pepper is crisp-tender, about 3 minutes.
10. Stir in the pineapple pieces, cooked egg, most of the peanuts and scallion greens, the remaining 2 tsp. of oil and salt to taste.
11. Fill each pineapple half with the fried rice and sprinkle with the remaining peanuts and scallion greens. Enjoy!


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Ingredients

  • 1 large pineapple
  • 1 large head of cauliflower
  • 2 – 4 Tbsp. sesame oil
  • 1 Tbsp. minced ginger
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 3 cups of vegetables (fresh or frozen) recommend peas, carrots, corn, bell peppers, green beans
  • 2 eggs, slightly beaten
  • 4 Tbsp. light soy sauce
  • ¼ cup cashews, almonds or other nut (optional)
  • ½ pound (8 slices) thick-sliced turkey bacon, cooked and roughly chopped (optional)
  • Salt and pepper to taste
  • 4 green onions, thinly sliced for garnish

Cauliflower Fried Rice

Instructions
1. To cut the pineapple: Halve the pineapple lengthwise, right through the crown, keeping it attached. Put both halves cut-side up in front of you. On one of the halves, use a small sharp knife to cut into and around the perimeter of the fruit, about 1/4 inch from the peel. Locate the core in the center and cut it out on an angle on either side (It will look like a long V) and discard. Cut the remaining pineapple into a grid of small squares and use a spoon to scoop the pieces out, leaving the pineapple empty. Chop any large pieces a little smaller and set aside in a bowl. Repeat with the other pineapple half but reserve the pieces of fruit for another use.
2. Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower "rice." Do not over process or else it will get mushy.
3. Heat sesame oil in large skillet and sauté garlic and ginger.
4. Add onion, cook until tender and translucent.
5. Add other vegetables, sauté for about 3 minutes.
6. Add cauliflower and soy sauce – stir thoroughly, but do not over stir to avoid mashing the cauliflower.
7. Push cauliflower rice mixture aside and cook eggs in the same pan until fully cooked and scrambled.
8. If needed, add more soy sauce and pepper to taste.
9. Finish by adding cooked bacon and cashews or almonds (optional). Mix in and cook through.
10. Garnish with green onions. Serve warm and enjoy. Will keep for about 5 days in airtight container in the refrigerator.


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