Pineapple Fried Cauliflower Rice
An (Americanized) Thai take on a low-carb dish that's surprisingly satisfying.
- 2 tablespoons cooking oil
- 1 egg
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 Thai chili, roughly chopped
- 6 raw shrimp, peeled and deveined
- 1/4 cup unsalted cashews
- 1/4 cup frozen peas
- 1/2 cup fresh or canned pineapple chunks
- 2 tablespoons raisins or dried currants
- 1 tablespoon chicken broth
- 1 1/2 tablespoon fish sauce
- 1 teaspoon curry powder
- 1/2 teaspoon sugar
- 2 cups cauliflower rice
Mix the sauce ingredients (chicken broth, fish sauce, curry powder and sugar) into one bowl and set aside.
Heat 2 Tbsp. of cooking oil in a wok or large pan at medium heat. When the oil starts to look like it is rippling, add the shrimp and cook until it turns pink. Remove from the pan.
Add more oil if necessary (1 Tbsp or so) and crack the egg into the pan. Crack some salt & pepper into the egg, then stir to scramble.
When the egg is mostly cooked, add the minced shallot and garlic. Stir to mix and cook until the shallot turns translucent.
Add the Thai chili and stir to distribute evenly. Omit this step if you don’t want a spicy kick to your rice.
Turn the heat to medium high and add the cashews. Stir and mix until the cashews start to darken a little in color and become more glossy, about 1 minute.
Add the frozen peas–it’s okay if they’re still frozen when you add them. Stir and mix until the peas are cooked.
Add the pineapple chunks and raisins or currants. Stir and cook until the pineapple starts to darken, about 1 minute.
Add the sauce and mix well.
Add the shrimp and stir to coat it with the sauce.
Add the cauliflower rice and mix well until all of the rice is coated with color (a nice, deep yellow). Remove from heat and serve immediately.