Paleo Pineapple Fried "Rice"

Ingredients

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Carrots

  Raw

  4 medium or 244g

• Cauliflower

  Raw

  1 head small or 265g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Coconut oil

  4 tbsp or 54g

• Pineapple

  Canned, juice pack, drained

  1 cup, chunks or 181g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Remove the core and seeds from the bell pepper, cut into ½ inch strips, then into ½ inch pieces.
2. Peel and thinly slice the carrots.
3. Grate the cauliflower using a box grater and set aside.
4. Lightly whisk the egg in a bowl.
5. Combine soy sauce and sriracha in a small bowl and set aside.
6. Preheat a large skillet over medium-high heat. Add a quarter of the oil and sear the pineapple chunks for 2-3 minutes until caramelized. Remove and set aside.
7. Add remaining oil to the pan, sauté bell pepper, carrots, and garlic until crisp-tender. Add scallions and cauliflower, cook for 1-2 minutes to soften cauliflower.
8. Add the eggs and stir until scrambled, about 1-2 minutes.
9. Pour in the sauce and cook for another 1-2 minutes until absorbed.
10. Remove from heat, stir in caramelized pineapple, and season with salt to taste. Serve immediately.