Pineapple fried rice is a delicious and healthier version of Chinese carry-out. Make this cauliflower rice recipe in under 15 minutes!
Ingredients
- 10oz bag of frozen cauliflower rice
- 2 large eggs, beaten
- 2 Tbsp sesame oil, divided
- 2 cloves garlic, chopped
- 5 small green onions (white and green portions divided), or ½ onion, chopped
- 1 bell pepper, chopped
- ½ cup frozen edamame or peas and carrots mix, thawed
- 3 tsp grated fresh ginger
- 3 Tbsp soy sauce, coconut aminos, or tamari sauce
- 1 pinch kosher or sea salt
- ½ to 1 tsp crushed red pepper flakes
- 1 cup diced pineapple
- 1 Tbsp pineapple juice, if you have any
Method
- In a small bowl, whisk the eggs and set aside.
- Heat a large sauté pan or wok over medium heat and add 1 tsp sesame oil. Add and scramble eggs, stirring occasionally. Remove from the pan and set aside on a plate. Wipe the pan clean.
- Next, add 1 tsp sesame oil, garlic, ginger, bell pepper, and onions (reserving green portion of the green onions) to the pan. Sauté for 1-2 minutes, until fragrant and softened but not browned.
- Return pan to medium-high heat and add thawed edamame or peas/carrots and stir fry for 2 minutes.
- Mix in cauliflower rice, soy sauce, salt, red pepper, pineapple (and juice), and additional 1 tsp sesame oil and cook, stirring often, for about 3 minutes or until the cauliflower is tender.
- Add the scrambled egg and mix to combine.
- Remove from heat and stir in remaining green onions.
- If there is any sauce left in the skillet or wok, pour that on top of bowl before serving.
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