They say time is money. But every family knows that time is also a houseful of growing tummies. No one can afford that. The max you can spend making dinner is 30 minutes, which is actually double what you need for this pineapple cauliflower fried “rice” recipe. Using whole-food ingredients and a few key kitchen hacks, this turmeric-spiced, tropical delight falls right on that fine line between a healthy meal and a fast meal. Save yourself the time – and the chorus of complaining.
*paleo * no added sugar * low-carb * gluten free & vegan option
Time: 15 minutes
1 tsp. coconut oil
2 cups cauliflower rice, fresh or frozen
1 cup chopped organic kale
1/2 cup chopped pineapple, fresh or frozen
1/4 cup shiitake mushrooms, fresh or frozen
1/4 cup Vitacost Organic Whole Cashews
2 cage free eggs (omit to make vegan)
2 pieces sugar-free, nitrate-free bacon, chopped (omit to make vegan)
1 tsp. garlic coconut aminos
1/2 tsp. cayenne powder
1/2 tsp. turmeric powder
1/2 tsp. ground ginger
Black pepper, to taste
Himalayan sea salt, to taste
1. In a large pan, heat 1 teaspoon coconut oil on medium heat.
2. If using frozen cauliflower rice and mushrooms, place in a microwave-safe bowl and microwave for 1 minute, or until defrosted. Discard liquid.
3. Place cauliflower rice and mushrooms in pan with coconut oil and mix thoroughly.
4. Cook about 5 minutes, or until rice and mushrooms are almost fully cooked.
5. Add turmeric, cayenne and ginger. Mix again.
6. Add kale, pineapple, coconut aminos, sea salt and pepper. Cook another 3 minutes on medium heat. Note: If using eggs, fold them in now.
7. Remove pan from heat. Add cashews and bacon bits (if using) and mix.
8. Top with chives, red pepper flakes, hot sauce and avocado, if desired.
9. Get creative and serve in hollowed-out pineapple halves.
*Note: If using bacon and eggs, start the bacon before cooking. Preheat oven to 375 degrees F. Place bacon in a pan and bake 10 minutes. Flip and bake another 10 minutes. Let cool before chopping into piece. Mix into rice.
In a separate bowl, crack 2 eggs and whisk gently. Add a pinch of sea salt and set aside. Pour in slowly and fold into the rice after adding the kale.