This recipe is vegetarian but can easily be made plant-based by replacing the eggs with another source of protein. You can also add additional sources of protein, or more veggies, like diced carrots, onions, and snap peas.If you'd like to use a dash or so of tamari sauce and you're following SCD or a gluten or grain-free diet, you can use tamari that doesn't have wheat or other grains added to it. For SCD, tamari and other fermented soybean products can be tried in small amounts after symptoms have subsided (about 3 months symptom-free).
Servings: 4servings
Calories: 321kcal
Ingredients
2tablespoonsvegetable oil, divided
2largeeggs, scrambled
3cupspineapple, dicedabout 1 pineapple
1cupdiced red pepperabout 1 large pepper
3green onions, trimmed and diced
1cupfrozen peas
2clovesgarlic, peeled and minced
½cuproasted cashews(see recipe below)
2cupscauliflower ricefrozen or fresh
½teaspoonsaltplus more to taste
¼teaspoonred pepper flakesor more if you like more heat
1lime, sliced
Instructions
Heat a frying pan on medium heat and add ½ tablespoon of oil. You can use a small frying pan for the eggs or use a single large frying pan or wok for the remainder of the recipe.
Add the scrambled eggs and a pinch of salt, and toss until cooked, just a few minutes. Put eggs aside.
Add the rest of the vegetable oil to the frying pan or wok. Then add the pineapple and red pepper, and cook for 5 to 7 minutes, tossing occasionally. Add the remaining salt and the red pepper flakes and blend in to the mix.
Add the green onions, garlic, frozen peas, and cauliflower rice to the pan and blend to mix. Cook for another few minutes, tossing ocassionally, until the peas and rice are cooked.
Add the eggs and cashews, and blend into the fried rice mix. Toss for a few minutes and turn the heat off. Squeeze a bit of lime juice over the rice and toss again.
Salt the fried rice to taste and serve warm with lime wedges.