Get your chopsticks ready for a healthy and delicious fried rice made with a secret ingredient! Pineapple Cauliflower Fried Rice is what’s for dinner.
With summer in full force (finally here in MInnesota), we are loading up on our fresh fruits and veggies. My girls have been destroying watermelon like it’s their job, while the Hubs and I have been adding extra veggies into our diets. That’s where this weeknight favorite comes in! A fried rice bowl loaded with veggies and tart juicy pineapple. An ideal light filling meal after an afternoon out in the sun.
As a total food nerd, there is nothing I like more than finding new and inventive ways to eat common ingredients. Some of my favorites lately have been banana ice cream and 4 ingredient pancakes! Both possible with the magic of bananas.
Another totally surprising ingredient that is often underrated is Cauliflower. That’s right, that veggie that you probably rarely eat and basically just roast. Cauliflower for us is normally covered in a cheese sauce gratin-style, or roasted. Until NOW.
Cauliflower Rice
Have you heard of this phenomenon? It sounds like a weird gimmick but I actually pretty stinking genius.
Basically you take a whole cauliflower and shred it into a rice like texture. That’s it! Nothing complicated or time consuming. Seriously this takes less time to do than making regular rice! This makes the perfect base for a summer fried rice!
Loaded with veggies, sweet-tart pineapple and the cauliflower rice, this recipe has become a go-to at our house.
Nothing against rice (which I LOVE), but substituting cauliflower rice into this stir fry is a super simple way to feed your family more veggies that they will actually enjoy. Plus a few added benefits…
- it takes 15 minutes to cook
- it’s vegetarian/vegan, gluten-free and low carb
- it’s totally healthy and filling
Are you intrigued yet? Wanna make a 15 minute dinner recipe loaded with all the good stuff that your family will actually eat? Oh yea, you do! Let’s do this! Ready…set…GO!
Serves 4
Ingredients
- 3 tablespoons soy sauce (or tamari GF)
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon sesame oil
- 3/4 teaspoon chili paste
- 1/2 teaspoon ginger powder
- salt and pepper to taste
- 1 small head of cauliflower
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 carrot, peeled, cut into matchsticks
- 1 pepper, slices
- 2 cups of pineapple, chopped into small cubes
- ½ cup peas, frozen or fresh
- 3-4 green onions, chopped
- 1 cup cashews or salted peanuts
Instructions
- Shred cauliflower using a food processor. Simply pulse the cauliflower florets into a rice-like consistency. You can also do this by hand using a hand grater; it’s just a little more work.
- In a small bowl, whisk together the sauce ingredients. Set aside
- Heat olive oil in a large skillet or wok over medium high heat. Saute carrots, peppers and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Add garlic for a minute, stirring often.
- Stir in cauliflower rice, pineapple, green onions and sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes.
- Mix in nuts and serve immediately.
Notes
You can shred the cauliflower by hand with a grater but to make it extra easy, I’d recommend using a food processor. The dish tastes great the next day, whether reheated or served at room temperature. To add extra protein to this dish, you can add chicken, steak, edamame or even top with a fried egg.
Slightly adapted from Get Inspired Everyday
Originally posted 2017-07-10 06:00:00.
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