Pineapple Fried Cauliflower "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

  Raw, all varieties

  1 cup, chunks or 165g

• 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. Core and seed the bell pepper, then cut into 1/2-inch strips and pieces. Peel and thinly slice the carrots. Chop the pineapple into small chunks. Grate the cauliflower on a box grater into rice-sized pieces.
2. Lightly beat the egg in a small bowl and set aside.
3. Stir together the soy sauce and sriracha in a small bowl. Keep near the stove.
4. Heat a large skillet over medium-high. Add about one-quarter of the coconut oil and sear the pineapple, stirring occasionally, until caramelized at the edges, 2–3 minutes. Transfer to a plate.
5. Add the remaining oil to the skillet. Add bell pepper, carrots, and garlic; cook, stirring, until crisp-tender. Stir in the scallions and cauliflower and cook 1–2 minutes more to slightly soften the cauliflower.
6. Push the vegetables to the sides, pour the egg into the center, and scramble just until set, 1–2 minutes, then fold into the vegetables.
7. Pour in the soy-sriracha mixture and toss until the cauliflower rice absorbs most of the sauce, 1–2 minutes.
8. Remove from the heat. Fold in the caramelized pineapple and season with salt to taste. Serve right away.