About the Recipe
This vibrant fried rice elevates a takeout favorite with the unexpected sweetness of roasted pineapple and the subtle nuttiness of cauliflower. Roasting the pineapple brings out its natural sugars, creating a caramelized edge that complements the savory rice, protein, and vegetables beautifully. It's a satisfying and colorful dish that comes together quickly, perfect for a weeknight meal.
Ingredients
2 cups cubed fresh pinepple
2 cups cooked protein (chicken, shrimp, tofu) cut into bite size pieces
2 tsp sesame oil
1 tsp neutral flavored oil
3/4 cup diced carrot
3/4 cup small chopped cauliflower
1 tsp grated ginger
1 tsp grated garlic
2 eggs beaten
2 tsp soy sauce
2 cups cooked rice. (Basmati works best)
Preparation
Step 1
Preheat oven to 400. Spread pineapple in a single layer, on a sheet pan. Roast for 25 minutes; tossing about once mid roast.
Step 2
Saute carrot, pepper and cauliflower in the sesame oil. Once the vegetables start to soften add the ginger and the garlic and toss well. Make a space in the middle of your pan and pour in your tsp. canola oil. Add your beaten eggs, stirring constantly. Mix in your protein, the roasted pineapple and the rice. Add the soy sauce and toss well in the pan over med heat. Top with sliced green onions.