Pineapple Fried Rice - Cuisinart FP-1300WS SERIES Instruction And Recipe Booklet

Try making this recipe with cauliflower—yes, cauliflower!—instead of rice.
1
garlic clove
1 1-
inch piece fresh ginger
peeled and halved
1
small onion
halved
2
medium carrots
1-
into inch pieces
½ ,
pineapple trimmed and cored
¼
cup grapeseed oil
4
cups cooked and cooled
jasmine rice or
* (
cauliflower
pound cauliflower
1
cup cashews
1
teaspoon kosher salt
plus more to taste
¼
teaspoon ground turmeric
2 ,
large eggs
2
tablespoons reduced
soy sauce
1
teaspoon fish sauce
2
green onions
thinly sliced
)
parts
1
tablespoon sake
(
or white wine

PINEAPPLE FRIED RICE

See our tip below on how to prepare.
,
peeled
,
,
trimmed and
,
peeled and
,
divided
4
cups pulsed
1
from about
)
( )
toasted
,
lightly beaten
-
sodium
,
trimmed and
(
white and green
)
*
MAIN COURSES & SIDES
Makes 51/2 cups
1. Insert the Large Chopping Blade into the Large Work Bowl. With
the food processor running on High, drop the garlic and ginger
through the small feed tube to finely chop. Press the OFF button.
2. Scrape down the side of work bowl. Add the carrots and pulse
until roughly chopped. Remove the chopping blade and insert the
Dicing Grid and Blade. Dice the onion. Remove and reserve. Dice
the pineapple. Remove and reserve separately.
3. Put 2 tablespoons of the oil into a large nonstick skillet set over
medium heat. Once hot, add the garlic, ginger, onion and carrots.
Sauté until vegetables are softened, about 5 minutes. Add the
remaining oil and allow to heat for about 1 minute.
4. Add the rice (or cauliflower "rice" if using) and cashews. Cook,
allowing it to sit for 1 to 2 minutes between stirs, until crisped and
slightly browned, 6 to 8 minutes.
Add the pineapple, salt and turmeric; stir, scraping up brown bits
from bottom of pan.
5. Push mixture to one side of the pan. Add eggs and let cover half of
the pan, and cook, breaking up with a spatula while cooking. Once
eggs have cooked, mix with rice.
6. Reduce heat to low. Stir in soy sauce, fish sauce and green onions.
Taste, adding additional salt if desired. Add the sake to deglaze
the pan, scraping up brown bits from bottom of the pan. Serve
immediately.
TIP: The rice can be substituted with cauliflower. Simply cut into
florets and put into the Large Work Bowl fitted with the Large
Chopping Blade. Pulse to break up, then run on High to finely and
evenly chop. Cauliflower will cook when added to the pan in place of
the rice.
Nutritional information per serving (based on 1 cup with rice):
Calories 618 (61% from fat) | carb. 101g | pro. 12g | fat 19g | sat. fat 3g
chol. 53mg | sod. 490mg | calc. 35mg | fiber 2g
Nutritional information per serving (based on 1 cup with cauliflower "rice"):
Calories 787 (68% from fat) | carb. 128g | pro. 16g | fat 25g
sat. fat 4g | chol. 68mg | sod. 623mg | calc. 45mg | fiber 3g
64