Pineapple Fried Rice - Cuisinart FP-13D Series User Manual

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
cut to fit feed tube
1/2 ,
pineapple 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 soy sauce
reduced sodium
1
teaspoon fish sauce
2
green onions
thinly sliced
)
parts
1
tablespoon sake
)
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
,
,
trimmed and
(
white and green
(
or other
*
Makes 5 1/2 cups
1. Insert the large chopping blade into the large workbowl.
With the food processor running on High, drop the garlic
and ginger through the small feed tube to finely chop.
Remove the chopping blade and insert the dicing grid
and blade. Dice the onion and carrots. Remove and reserve.
Dice the pineapple. Remove and reserve separately.
2. 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.
3. 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.
4. 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.
5. 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
MAIN COURSES & SIDES
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