Stranger Foods

Pineapple fried cauliflower rice bowl

Serves 2 | Prep 15 mins | Cook 15 mins

The star of this bowl is the pineapple, which peaks in late spring and into early summer and adds a subtle sweetness to an otherwise savory compilation of vegetables, including mushrooms and peppers. Unlike traditional fried rice, this bowl uses cauliflower rice. Because it reheats well, I tend to make twice the amount I need so I can enjoy another meal of it during the week.

Source: Plant Power Bowels

Ingredients

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x0.5

Fried cauliflower rice

2 tbsp avocado oil
1 clove garlic, minced
½ tsp minced peeled fresh ginger
2 cup cauliflower rice or cooked brown or white rice
1 cup fresh or frozen green peas
½ cup diced carrot
½ cup diced red bell pepper
½ cup sliced cremini mushrooms
1 cup diced fresh or frozen pineapple
2 tbsp tamari
1 tsp chili powder
¼ tsp sea salt
¼ tsp freshly ground black pepper
¼ cup sliced green onion (green parts only)

For serving

¼ cup fresh basil leaves, thinly sliced
¼ cup raw cashews, roughly chopped
2 tbsp kimchi (optional)
Sriracha (optional)

Instructions

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Prepare the cauliflower rice. In a medium skillet over low heat, warm the oil. Once warm, add the garlic and ginger, stirring occasionally, until they start to brown slightly, about . Add the cauliflower rice, green peas, carrot, bell pepper, and mushrooms. Stir until the ingredients are well coated in oil.
Cook for , until the cauliflower has softened slightly. Drizzle in the tamari and add the pineapple. Increase the heat to medium-high and stir well. Add the chili powder, salt, black pepper, and green onion. Cook for more, stirring well, until the vegetables are tender and cooked through. Turn off the heat.
Assemble each bowl with half of the fried rice, basil, cashews, and kimchi. Drizzle with sriracha.

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