Thai food is one of my favorites. The way they match all those amazing spices and flavors creates true masterpieces in the kitchen. I can barely contain my excitement when I walk into a Thai restaurant. The only downside? Well, many times when you leave the table, you can't help but feel a little heavy. But what if we could have a healthy pineapple fried rice that doesn't make us feel guilty or too full!? This healthy recipe is completely raw, vegan, and gluten free.

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Recipe Summary

prep:
40 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut pineapple flesh out of the shell. Dice flesh and transfer a bowl; add remaining juice. Reserve the empty pineapple shell.

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  • Cut cauliflower florets into smaller pieces. Place 1/2 of the pieces into a food processor and pulse until finely chopped. Transfer the 'caulirice' to the bowl with the pineapple. Repeat with remaining florets.

  • Pulse broccoli florets, cashews, onion, and basil in the food processor until finely chopped. Add to the pineapple-'caulirice' mixture. Squeeze in lime juice; add salt and curry and mix very well.

  • Spoon the 'caulirice' into the reserved pineapple shell. Top with avocado.

Cook's Note:

Garnish with more whole cashews, if desired.

Nutrition Facts

330 calories; protein 11g 22% DV; carbohydrates 45.5g 15% DV; fat 16g 25% DV; cholesterol 0mg; sodium 790.7mg 32% DV. Full Nutrition
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