4 Servings 10 min Cook
1 Small Red Bell Pepper
4 Medium Carrots
1 Head small (4" dia.) Cauliflower
1 Extra large Egg
1/4 Cup Liquid Aminos
2 Tsp Sriracha Sauce
1 Tbsp Coconut Oil
8 Oz Pineapple
2 Cloves, minced Garlic
1 Cup, chopped Scallions
1 Dash Salt
Start by prepping all your ingredients.
Remove the core and seeds from the bell pepper and cut it lengthwise into ½ inch thick strips.
Then cut the pepper strips crosswise into ½ inch pieces.
Peel the carrots and cut off both ends before thinly slicing them.
Grate the cauliflower using a box grater, and set it aside
Crack the egg into a bowl and lightly whisk them together with a fork.
Once the prep work is done, preheat a very large skillet over medium-high heat for a few minutes until it's hot but not smoking.
Add 1 tablespoon of the oil to the pan and sear the pineapple chunks to create caramelized edges, 2-3 minutes.
Remove the pineapple from the pan and set it aside while you finish the fried rice
Add the remaining 3 tablespoons of oil to the pan and sauté the bell pepper, carrots, and garlic until the veggies are crisp tender.
Then add the green onions, and cauliflower to the pan, cook 1-2 minutes to just soften the cauliflower.
Add the eggs and cook stirring until the egg scrambles around the stir-fry - 1-2 minutes
Add the sauce to the pan and cook for another 1-2 minutes until the sauce is absorbed and thoroughly mixed in
Remove the fried rice from the heat and stir in the caramelized pineapple.
Taste test to see if you'd like to add some sea salt and serve immediately
This stir-fry tastes best hot, but it's really good at room temperature and cold right out of the refrigerator!
