Pineapple fried rice is a savory and fruity combination, and is excellent served on its own or along with other Asian-inspired dishes. Cauliflower rice is a surprising low-carb replacement to regular rice, and makes this dish ideal for gluten-free and paleo diets.
This recipe is from my cookbook, Wandering Palate.
Prep Time: 15 minutes
Cook Time: 15-20 minutes
1 tablespoon coconut oil
2 garlic cloves, minced
½ lb. boneless chicken tenders, cut into small bite-sized cubes
4 carrots, peeled and chopped into small cubes
3 cups cauliflower rice
½ cup fresh pineapple, cut into small cubes
½ cup frozen peas
2 tablespoons coconut milk
1 tablespoon fish sauce
1 teaspoon low sodium tamari or coconut aminos
1 tablespoon sesame oil
1 tablespoon onion powder
½ teaspoon ground ginger
½ teaspoon ground turmeric
2 eggs, beaten
3 tablespoons unsalted cashews or peanuts
sesame seeds, for garnish
2 tablespoons finely chopped cilantro
1 tablespoon finely sliced chives
1. Heat a large skillet set over medium heat. Add the coconut oil and garlic, and cook, while stirring, until the garlic turns slightly brown and the aroma of the garlic comes out.
2. Add in the chicken and cook until just done. If needed, add some water if the skillet gets too dry. Add in the carrots and cook until they are halfway done. Add in the cauliflower rice and cook until the rice and carrots are tender-crisp. Stir in the pineapple and green peas.
3. Whisk the coconut milk with the fish sauce, tamari, sesame oil, onion powder, ground ginger and ground turmeric until smooth. Pour evenly over the cauliflower mixture.
4. Scramble the eggs in a small frying pan, stirring frequently to keep them curd-like. Once eggs are just cooked, mix them with the cauliflower mixture.
5. Garnish the rice with the cashews or peanuts, sesame seeds, cilantro and chives. Serve in a bowl or in the traditional hollowed pineapple.