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Easy, delicious Pineapple Healthy Fried Rice made with cauliflower rice. Tastes like regular vegetable fried rice! Low carb, paleo, gluten free, dairy free.
Ingredients
1 medium head cauliflower
3 large eggs
2 teaspoons toasted sesame oil — divided
1/4 teaspoon kosher salt
1 tablespoon — plus 1 teaspoon grapeseed oil or canola oil
2 cups pineapple tidbits — from one 20-ounce can or diced fresh pineapple, drained if canned
1 large bell pepper — cored and diced (about 3/4 cup)
2 medium carrots — peeled and diced (or substitute any other veggie you enjoy)
3 green onions — sliced, plus additional for serving
2 cloves garlic — minced
1/2 cup shelled edamame
2 tablespoons low-sodium soy sauce — or tamari to make gluten free
2 teaspoons Sriracha sauce — or garlic chili paste also called sambal oelek, plus additional to taste
Instructions
Prep the cauliflower: Cut into large pieces, then shred with the large side of a box grater. For quicker grating, place cut florets in a large food processor, then pulse until the cauliflower resembles small grains of rice. Set aside.
In a small bowl, scramble the eggs with 1/4 teaspoon salt. In a large, non-stick skillet, heat 1 teaspoon grapeseed oil. Once the oil is hot and shiny, add the eggs and cook, stirring occasionally, until barely set. Transfer to a large, clean bowl and toss with 1 teaspoon sesame oil.
Carefully wipe the skillet clean, then heat the remaining 1 tablespoon grapeseed oil over medium high. Add the pineapple, bell pepper, and carrots. Cook, stirring constantly, until the juices have evaporated and the pineapple is lightly caramelized, 8-10 minutes. Stir in the edamame, green onions and garlic and cook until fragrant, 30 seconds to 1 minute. Add the cauliflower to the skillet. Cook until the cauliflower is hot but not mushy, 1-2 minutes. Stir in the eggs, soy sauce, Sriracha sauce, and remaining 1 teaspoon sesame oil. Serve warm, topped with cilantro and green onions.
Recipe Notes
I kept the spiciness level of the recipe as written fairly mild, so feel free to add extra chili sauce if you wish.
The healthy fried rice tastes best the night it is made, but the leftovers are still decent and will keep in the refrigerator for three days.
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