Paleo Pineapple Fried Rice
Ingredients
Main Ingredients
-
4
cups
cauliflower rice
-
2
large
eggs, beaten
-
2
Tablespoons
sesame oil
-
2
cloves
garlic, chopped
-
5
small
green onions (white and green portions divided)
-
3
teaspoons
grated fresh ginger
-
1
cup
frozen peas and carrots mix, thawed
-
3
Tablespoons
tamari sauce, gluten free soy sauce, or coconut aminos
-
1
pinch
kosher or sea salt
-
½ to 1
teaspoon
crushed red pepper flakes
-
⅔
cup
diced pineapple
Optional Toppings/Add-Ins
-
3
oz
cooked chicken breast
-
2
Tablespoons
chopped cashews
-
to taste
yum yum sauce
Instructions
- The day before, bake and chill the cauliflower rice.
- Whisk the eggs in a small bowl and set aside.
- Heat a large sauté pan or wok over medium heat and add 1 teaspoon of oil. Scramble the eggs, then remove and set aside.
- In the same pan, add 1 teaspoon sesame oil, garlic, ginger, and the white portion of green onions. Sauté until fragrant.
- Return the pan to medium-high heat, add the thawed peas and carrots, and stir fry for 2 minutes.
- Mix in the cauliflower rice, tamari sauce, salt, red pepper, pineapple (and juice), and additional sesame oil. Cook until the cauliflower is tender.
- Add the scrambled eggs and mix to combine.
- Remove from heat and stir in the remaining green onions.
- Serve immediately, optionally topped with crushed nuts and yum yum sauce.
Nutrition Facts (estimated)
Servings
3-4
Calories
268
Total fat
13.5g
Total carbohydrates
29.1g
Total protein
13.3g
Sodium
661.5mg
Cholesterol
124mg
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