1tablespoonplus 1 teaspoon grapeseed oil or canola oil
2cupspineapple tidbits from one 20-ounce can or diced fresh pineapple, drained if canned
1large bell peppercored and diced (about 3/4 cup)
2medium carrotspeeled and diced (or substitute any other veggie you enjoy)
3green onionssliced, plus additional for serving
2tablespoonslow-sodium soy sauceor tamari to make gluten free
2teaspoonsSriracha sauce or garlic chili paste also called sambal oelek, plus additional to taste
Prep the cauliflower: Cut into large pieces, then shred with the large side of a box grater. For quicker grating, place cut florets in a large food processor, then pulse until the cauliflower resembles small grains of rice. Set aside.
In a small bowl, scramble the eggs with 1/4 teaspoon salt. In a large, non-stick skillet, heat 1 teaspoon grapeseed oil. Once the oil is hot and shiny, add the eggs and cook, stirring occasionally, until barely set. Transfer to a large, clean bowl and toss with 1 teaspoon sesame oil.
Carefully wipe the skillet clean, then heat the remaining 1 tablespoon grapeseed oil over medium high. Add the pineapple, bell pepper, and carrots. Cook, stirring constantly, until the juices have evaporated and the pineapple is lightly caramelized, 8-10 minutes. Stir in the edamame, green onions and garlic and cook until fragrant, 30 seconds to 1 minute. Add the cauliflower to the skillet. Cook until the cauliflower is hot but not mushy, 1-2 minutes. Stir in the eggs, soy sauce, Sriracha sauce, and remaining 1 teaspoon sesame oil. Serve warm, topped with cilantro and green onions.
I kept the spiciness level of the recipe as written fairly mild, so feel free to add extra chili sauce if you wish.
The healthy fried rice tastes best the night it is made, but the leftovers are still decent and will keep in the refrigerator for three days.