I grew up in a family that enjoyed Chinese cuisine. I enjoyed the soups, noodles and especially the fried rice. Overtime, I developed an appreciation for the unique ways each restaurant made their own fried rice dish. But, just last year something changed the fried rice game for me. It was cauliflower “rice”! In this recipe, I take some of my favorite ingredients from different fried rice dishes and gracefully incorporate them into this recipe: pineapple, all natural bacon, cashews, green onion, eggs, cilantro and raisins. In the end, I skip out on the soy sauce and instead use a combination of amino acids, sesame oil, and a tad bit of fish sauce. Intrigued? Better be because you’ll be so surprised how this dish hits the spot and you didn’t even see it coming!
INGREDIENTS (6-8 servings)
- 2 heads of cauliflower
- 2 carrots – shredded
- 1 medium onion – chopped
- 2 bunches of green onion – chopped
- 1/2 bunch of cilantro – chopped
- 3 eggs
- 1 cup of pineapple – fresh preferred, sliced in small pieces
- 1/4 cup of raisins – unsweetened
- 1/4 cups of cashews – roasted, unsalted, roughly chopped
- 2 tablespoons of coconut oil
- Dash of tumeric – for the color!
- 3 tablespoons liquid aminos – this is a soy sauce alternative; I use Bragg’s liquid aminos.
- 2 tablespoons sesame oil
- 1 teaspoon fish sauce
All fried rice recipes have multi-steps with each step preparing ingredients in different ways. Then, the final step is marrying them all together. I’ll break down the steps & ingredients in this recipe for you:
- Cauliflower rice prep
- Bacon preparation
- Bacon “grease” and scrambled egg mix
- Bacon “grease” and onion, carrot, and green onion mix
- Cauliflower and onion, carrot and green onion mix
- Pineapple, cashew, raisin and coconut oil mix
- Amino acids, sesame oil and fish sauce mix
- Chopped cilantro
There are different methods to making cauliflower rice – you can buy it at the store already shredded or you can make it yourself with a food processor. But the tricky part is getting the moisture out so that you don’t have soggy “rice”. What I decided to do after I “riced” my cauliflower in the food processor was lay it in a basin lined with paper towels for a few hours on the kitchen counter top. When I was ready to make my fried “rice”, I went ahead and used the roasting method so that it was the most dry. Click here to read about different ways you can make cauliflower rice.
Cut bacon into small pieces and cook in a pan until crispy. Separate bacon and grease. Set grease and oil aside as well as the cooked bacon.
In the same pan as you cooked the bacon (because we want some of that bacon love), add your eggs and scramble them to your liking. Set aside.
In the same pan you cooked the eggs in, add a little more bacon oil and saute the chopped onions, carrots and green onions. Saute until yellow onions become slightly translucent. Add cauliflower rice and gently toss.
In a separate pan, heat with coconut oil then add the pineapple pieces. Brown pineapple on both sides. Then, add cashews and raisins until raisins plump. Gently toss all ingredients.
Mix & Toss
Add pineapple mix to cauliflower and onion mix, toss gently.
Add the amino acids, sesame oil and fish sauce mix, toss gently.
Lastly, add the bacon, eggs and cilantro, toss gently.
I was truly surprised at how delicious this dish was. It’s light yet filling, savory with a little bit of sweet and so colorful. If you want yours with a little kick, add some minced jalapenos. Then, grab those chopsticks and enjoy!!