PALEO PINEAPPLE FRIED RICE

I am all about that rice life, real or fake. So, here’s a pineapple fried rice made with cauliflower rice instead of the real deal. 

QUICK TIP

  • First tip is to prep all your ingredients before anything hits the flame- get the chopping, mixing, blending out of your way. When cooking food at high heat, there is not much time to prep things as you go. If you are too slow you can burn or over cook.
  •  If you are new to cooking or making any kind of fried rice, it really helps to group your ingredients. If you have multiple sauces in the recipe, you can measure and combine them together in a bowl. And the same process can be done with all the spices.
PALEO PINEAPPLE FRIED RICE
Serves 4
Paleo, One pot dinner, Gluten-free, Grain-free, Whole 30
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. • Avocado oil or any odorless cooking oil: 1/2 tablespoon
  2. • Bacon: 3 slices, chopped into ¼ inch pieces
  3. • Onion: 1 medium, sliced
  4. • Carrots: chopped to render ½ cup
  5. • Peas: ½ cup frozen
  6. • Pineapple: 1/2 cup chopped
  7. • Cashew nuts: 1/4 cup
  8. • Raisins: 2 tablespoons
  9. • Cauliflower rice: 6 cups, fresh or frozen
  10. • Green onion/ spring onion: 2 shoots, finely chopped
  11. • Garlic: 2 to 3 cloves, finely chopped
  12. • Thai Curry powder: 1 tablespoon
  13. • Coconut Aminos/Tamari/ Low sodium soy sauce: 2 tablespoons
  14. • Fish sauce: 1 teaspoon
  15. • Honey/ maple sugar/ palm sugar: 1 tablespoon
  16. • Sea salt: to taste, 1/2 teaspoon
Instructions
  1. In a large pan or wok heat the cooking oil on medium high. Add bacon and cook until cooked but not crispy. This should take about 2 to 3 minutes.
  2. Sauté onion along with bacon for a minute, add carrots, cook for another minute. Then add the frozen peas. Sauté’ for 1 minute.
  3. Add the pineapple and cook until it develops a caramelized edge and browns a little. This process should take somewhere between 1 minute to 2.
  4. Add the bottom (white) part of the green onion and garlic, cook for about 30 seconds.
  5. Add cauliflower rice, curry powder, coconut aminos, fish sauce and honey. Sauté’ until everything is well combined.
  6. Cook with the lid on for 3 minutes if using raw cauliflower rice and 4 minutes if using frozen.
  7. Taste for salt and add as needed.
  8. Transfer onto a serving platter, garnish with finely chopped green onion and lemon wedges on the side.

    Enjoy!
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