A few weeks ago we helped my mom move into her new house. After a busy morning of moving boxes around, we were famished and didn’t bring anything to eat for lunch. We found out that there is a delicious Thai food restaurant near my mom’s new house, and decided to head over for some takeout.

Bill and I both got Pad Thai, but one item on the menu that caught my eye was Pineapple Fried Rice. That sounded amazing to me, so we got an order of it to try. It was everything I hoped it would be. All of the classic flavors of fried rice, but with delicious chunks of warm pineapple throughout.

Even though the Thai restaurant marked our orders as Gluten-Free, my stomach still got upset from it. It could have been from the amount of rice I ate, or the sugar added to the sauces, but either way I did not feel great after that tasty meal.

I really wanted to recreate that dish in a way that didn’t upset my stomach, so I decided to make a January Whole30 compliant version! For this version I omitted the peas, and sugar in the sauce, and used riced cauliflower in place of white rice. I always feel like fried rice could be heavier on the veggies anyway, so I was excited to make a version that was vegetable heavy.

I simply diced my veggies, and sautéed them in our Organic Granulated Garlic, Ground Ginger, and Red Pepper Flakes (and a pinch of our salt). (Find all of our spices here) From there I added coconut aminos, and the addition of the pineapple to the dish added the sweetness that is usually found in Asian cooking from the addition of sugar to sauces.

You can add chicken, shrimp, pork, or beef to this dish for protein, or just eat it as a side dish. It is great either way! This recipe is fun to make, and even more fun to eat!

Enjoy!

Hayley

Pineapple Fried “Rice”

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We love this Whole30-friendly version of pineapple fried rice - made with Cauliflower Rice and is loaded with vegetables! It's so easy, and to make it a complete meal, you can just add some cooked chicken. Simple!

Serves: 6

Serves: 6

Ingredients

• 1 Tbsp 1 Tbsp 1 Tbsp Olive Oil, Extra Virgin
• 1/2 cup 1/2 cup 1/2 cup Vidalia Onion, diced
• 1/2 cup 1/2 cup 1/2 cup Carrots, peeled and diced
• 1/2 cup 1/2 cup 1/2 cup Celery, diced
• 4 Tbsp 4 Tbsp 4 Tbsp Coconut Aminos, plus more to taste
• 1/4 tsp 1/4 tsp 1/4 tsp Sea Salt
• 1/4 tsp 1/4 tsp 1/4 tsp Garlic Powder
• 1/2 tsp 1/2 tsp 1/2 tsp Ginger, ground
• 1/2 tsp 1/2 tsp 1/2 tsp Red Pepper Flakes, less for less spicy
• 1/2 cup 1/2 cup 1/2 cup White Mushrooms, diced
• 2 cups 2 cups 2 cups Pineapple, cubed, canned pineapple
• 3 cups 3 cups 3 cups Cauliflower Rice (click for recipe)
• 1 whole 1 whole 1 whole Green Onion, thinly sliced

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. In a cast iron skillet or wok, heat the olive oil over medium heat.
2. Add the onions to the wok, and saute until they start to turn translucent.
3. Add the carrots and celery, and cook for 3 minutes, stirring often.
4. Add the coconut aminos, garlic powder, ground ginger, red pepper flakes, and salt.
5. Cook over medium to medium-high heat, until the coconut aminos starts to reduce.
6. Add the mushrooms, and the pineapple, and stir to combine.
7. Once the mushrooms have begun to soften, add the cauliflower rice.
8. Cook until the cauliflower rice has softened, adding a touch more coconut aminos for flavor if needed.
9. Serve and enjoy.