You definitely won’t miss your favorite Asian takeout fried rice with this healthier, pineapple fried cauliflower rice.
Ok, before you say anything, I know this dish seems super Summery. But, keep in mind…IT’S SUMMER WHERE I AM. I mean Lord have mercy, as soon as you walk outside, beads of sweat form on your forehead and your hair explodes with frizz from the humidity. Get your sh*t together, Florida!
So, with this heat wave in full force, I decided to take a back seat from the holiday madness and make an Asian-inspired favorite of mine: fried rice. In order to cut back on the greasy, traditionally fried version of this starch-filled indulgence, I made a few substitutions.
I absolutely love thinking of ways to substitute veggies into recipes. Obviously, rice is the main ingredient in fried rice, so I figured cauliflower rice would be a great sub. All you need is a food processor! Here’s how to make the rice:
- Cut the leaves and stem off of the bottom of 1 head of cauliflower.
- Cut the cauliflower in half, and then cut the florets off of the core.
- Break up the florets into relatively small chunks (depending on the size of your food processor).
- Place a handful of florets into your food process. Process the cauliflower florets in batches in order to ensure a consistent texture.
- Pulse until the cauliflower resembles a rice texture. You want it to be chopped, but not a pastey texture!
- 1/4 cup soy sauce
- 1/8 cup fish sauce
- 1/8 cup sesame oil
- 1 tsp brown sugar
- 3 cloves garlic, minced
- 1/2 onion, chopped
- 2 carrots, chopped
- 1 cup green peas (frozen is fine!)
- 1 cup shelled edamame (frozen is fine!)
- 1 head cauliflower, riced
- 1 1/2 cup pineapple, cubed
- Extra virgin olive oil
- 1/4 cup water
- Drizzle olive oil into a large wok or saute pan over medium-high heat.
- When pan is hot, add garlic and onion. Saute until onions are translucent, about 2-3 minutes.
- Add carrots, peas, edameme and water. Mix well and saute for about another 4 minutes.
- Add cauliflower, pineapple and sauce. Stir well and saute for about 5 minutes.
- Serve with fresh cilantro, bean sprouts, scallions and sesame seeds.
Join the conversation:
What’s your favorite way to substitute an ingredient with a vegetable?
What do you use your food processor for the most?
What’s your most underused kitchen appliance?
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