Pulled Hoisin Jackfruit Stir Fried Rice

Recipe from the The All Natural Cure website

Photo from The All Natural Cure

Pulled Hoisin Jackfruit Stir Fried Rice


  • 400g tin jackfruit in brine
  • 1 1/2 tsp chinese five spice
  • 1 tbsp sesame oil
  • 1/2 cup water
  • 1/4 cup hoisin sauce
  • 1 tbsp sesame oil
  • 1 cup of cooked rice
  • handful of bean sprouts
  • handful of edamame beans
  • handful of peas
  • 1/4 savoy cabbage
  • 1 egg (optional)
  • small handful of cashews
  • 1 tsp chinese five spice
  • 1 tsp tamari soy sauce

sriracha to serve


  1. drain the tinned jackfruit, cut off the hard central tip and de-seed.
  2. heat a tablespoon of sesame oil in a pan over a medium heat and crumble the jackfruit into it along with the five spice.
  3. heat through for a few minutes, until it starts soften slightly, and then add the water.
  4. preheat the oven to 180c.
  5. leave to simmer for 10 minutes or so, by which point the water should all have been absorbed.
  6. spread the jackfruit out over a baking tray, mashing slightly with a fork to give it that pulled look, and bake in the oven.
  7. after 10 minutes remove from the oven and coat in the hoisin sauce, placing back into the oven for another 10 minutes.
  8. whilst this is crisping up nicely in the hoisin, you can start your rice. heat another tablespoon of sesame oil in the same pan you used for your jackfruit, and add the cooked rice.
  9. thinly slice your cabbage and add to the rice along with the edamame beans, cashews, bean sprouts, peas, tamari and five spice.
  10. keep mixing this whilst over the high heat, to make sure its all evenly cooked and heated.
  11. if using an egg, pull the rice mixture to one side of the pan and crack the egg into the empty half. immediately start to scramble the egg, and once starting to solidify, mix into the rice mixture.
  12. once combined, all will be ready to assemble. split the fried rice between two bowls, remove the jackfruit from the oven and pile on top of the rice. drizzle some sriracha over the top and enjoy!