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Healthy Recipes | Hawaiian Cauliflower Fried Rice

Carol Blair
Saturday, 28 September 2019
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This Hawaiian Cauliflower Fried Rice is packed with goodies and so simple to make!  Chopped pineapples and sugar-free ham, peppers, onions and scrambled eggs make this “rice” a meal that you’ll crave for busy weeknights.   It’s also kid approved, low in carbs and Whole30 compliant!

From fried rice with chicken and bacon, to this Mexican spin, and now to this tasty Hawaiian Cauliflower Fried Rice, the lesson learned is clear – cauli rice (although not actually rice) can be incredible in its own right.

The brand I used (and adore) in this recipe is Kiva Sun. They actually make other Bison products like ground bison, burgers, etc., but I love their quick and all natural green chili bison jerky. It’s nitrate free, gluten free, low in fat, high in protein, hormone free, MSG free, and SUPER delicious!  And no they did not pay me to say that. Haha. If anyone knows me, they know I love jerky! If you follow me on snapchat, you know that’s my snack of choice. So logically, why not throw it into a meal, finely chopped, like minced or shredded beef.

Quick, easy, and protein packed Pineapple Paleo Cauliflower Fried Rice ! A sweet and mildly spicy paleo cauliflower fried rice dish made in under 15 minutes! It’s healthy, lower in carbs than regular fried rice, and SUPER EASY!  You’ll want to make this dish over and over again. Simple and delicious. 

Hawaiian Fried Cauliflower Rice

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings

Ingredients:

  • 1/4 cup coconut aminos
  • 1/2 tsp ground ginger
  • 1/8 tsp chipotle powder or more, for spice
  • 3/4 tsp smoked paprika
  • 1 bunch greens onions thinly sliced, green parts only
  • 1 small bell pepper diced
  • 1 jalapeno pepper diced
  • 2 cloves garlic minced
  • 1 1/2 cups pineapple diced
  • 12 oz cauliflower rice (I purchased mine pre-"riced")
  • 2 eggs whisked
  • 2 Tbsp coconut oil divided
  • 2 cups ham sugar free for Whole30, chopped
  • 1 small onion diced

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Instructions:

  1. First, Have all your ingredients prepped and ready to go before beginning.
  2. Second, Heat a large nonstick skillet or wok over medium heat and add the coconut oil. Add the bell pepper, onion, and ham and cook about 2 minutes, stirring.
  3. Next, Move the mixture over to one side of the skillet and add the whisked eggs to the other side, working quickly to scramble. Break eggs into pieces and combine with the veggies and ham, stir, then add in the jalapeno, garlic, and pineapple. Cook another minute or so to soften, then remove from heat.
  4. Transfer mixture to a large bowl while you make the cauliflower. Return the skillet to medium heat and add more coconut oil if needed. Add all the cauliflower rice and stir while cooking for 2-3 minutes, or until softened to preference.
  5. Return the veggie/ham mixture to the skillet, add the coconut aminos and spices and stir to combine flavors. Remove from heat and sprinkle with the sliced green onions, serve right away and enjoy! Store leftovers tightly covered in the refrigerator for up to 4 days.



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Carol Blair

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