Pineapple Fried “Rice”

Pineapple Fried “Rice”

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 Pineapple Fried "Rice"
Fried rice is one of my favorite dishes when I eat out at a Chinese restaurant! Unlike the fried rice I can order this recipe is low carb, full of vegetables and not loaded with sugary sauces! And the best news is it tastes even better!
Prep Time 10
Cook Time 20
Servings
Servings
Ingredients
  • 1 Tablespoon Sesame oil or olive oil
  • 4 Cups Frozen Cauliflower Rice
  • 1/2 Cups Diced yellow onion
  • 6 Cups Fresh Vegetables Broccoli, asparagus, snow peas, matchstick carrots, frozen peas
  • 2 Cups Fresh pineapple chopped if using canned pineapple be sure to use one without sugar added
  • 4 Eggs
  • 1 Tablespoon Fresh grated ginger or ginger paste
  • Salt/Pepper
  • 2 Tablespoons Coconut aminos
  • Sriracha sauce For serving if you like some extra spice
Prep Time 10
Cook Time 20
Servings
Servings
Ingredients
  • 1 Tablespoon Sesame oil or olive oil
  • 4 Cups Frozen Cauliflower Rice
  • 1/2 Cups Diced yellow onion
  • 6 Cups Fresh Vegetables Broccoli, asparagus, snow peas, matchstick carrots, frozen peas
  • 2 Cups Fresh pineapple chopped if using canned pineapple be sure to use one without sugar added
  • 4 Eggs
  • 1 Tablespoon Fresh grated ginger or ginger paste
  • Salt/Pepper
  • 2 Tablespoons Coconut aminos
  • Sriracha sauce For serving if you like some extra spice
Instructions
  1. In a large wok or skillet heat oil over medium heat and sauté the diced onions. Add frozen cauliflower as onions just begin to brown, season with a little salt and pepper and let heat through and any moisture evaporates. While cauliflower rice is sautéing prepare vegetables and add to wok once the rice is warmed through and any moisture from being frozen has evaporated. Season with more salt and pepper, ginger and coconut aminos. Use a spatula to stir occasionally to cook evenly. Once vegetables are almost cooked push them to the edges of the wok with the spatula so that there is a bare center in the wok. Add the eggs season lightly with a pinch or two of salt and scramble them in the middle of the wok. Once the eggs are cooked incorporate them into the rest of the vegetables and add the pineapple chunks. Barely heat them through and serve.
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Asian Peanut Chicken Salad

Asian Peanut Chicken Salad

The flavors in this salad satisfy the sweet, salty and savory leaving you completely satisfied and not craving unhealthy afternoon snack. 

 

This salad although it looks and tastes like a lot of work, it is, in fact, one of the easiest lunches to through together the night before so you don’t find yourself running to the nearest drive-through window. 

Print Recipe
 Asian Peanut Chicken Salad
Delicious low carb asian flavored salad that can be enjoyed for lunch on the go.
Course Lunch
Cuisine Asian
Prep Time 15 Minutes
Servings
Servings
Ingredients
For the Salad
  • Shredded Cabbage
  • Shredded Romaine Lettuce
  • Cilantro leaves
  • Chopped cucumber or roughly grated cucumber
  • Roughly grated carrots optional if you can allow higher carb count
Toppings
  • Mandarin Oranges Dole no sugar added, monk fruit and/or stevia
  • Toasted almonds
  • Avocado
  • Green onions diced
For the Dressing
  • olive oil
  • Apple cider vinegar
  • Creamy no sugar added peanut butter
  • Coconut aminos
  • Ginger fresh grated or paste
  • Sriracha sauce omit for less spice
  • Salt
Course Lunch
Cuisine Asian
Prep Time 15 Minutes
Servings
Servings
Ingredients
For the Salad
  • Shredded Cabbage
  • Shredded Romaine Lettuce
  • Cilantro leaves
  • Chopped cucumber or roughly grated cucumber
  • Roughly grated carrots optional if you can allow higher carb count
Toppings
  • Mandarin Oranges Dole no sugar added, monk fruit and/or stevia
  • Toasted almonds
  • Avocado
  • Green onions diced
For the Dressing
  • olive oil
  • Apple cider vinegar
  • Creamy no sugar added peanut butter
  • Coconut aminos
  • Ginger fresh grated or paste
  • Sriracha sauce omit for less spice
  • Salt
Instructions
For Salad
  1. Toss all salad ingredients together. If you are packing for lunches place them in individual salad containers of choice.
For Toppings
  1. Arrange on top of salad. If you are packing for lunches place toppings of choice in individual containers
For Salad Dressing
  1. Place dressing ingredients in a jar with a tight lid. Shake until well incorporated and creamy.
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