Pineapple Fried Cauliflower Rice and Chicken

​I am zero for two with these last two meal prep recipes. This Pineapple Fried Cauliflower Rice did not turn out as good as I had hoped. Although, I did just come back from the hospital and a week of not being able to eat much at all, so my taste buds and appetite are off. Also, I didn't measure some of the ingredients, I left the cauliflower rice cook for too long, and I did not opt for using the optional egg and toasted cashews. Basically I am still not back to normal and it was definitely me who messed up a perfectly good recipe. So my review of this means nothing. Just to note, I made some chicken on a separate frying pan and threw that in there for some protein. I'll probably give this one another try when I am back to feeling my normal self again.

Pineapple Fried Cauliflower Rice
Ingredients:

• 3 Tbsp coconut aminos or tamari coconut aminos (I use Bragg Liquid Aminos)
• 1 Tbsp sesame oil
• 1/2 tsp grated ginger
• 1/4 tsp turmeric
• 2 Tbsp coconut oil or extra virgin olive oil
• 4 green onions, sliced and separated in half
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1/2 cup frozen peas
• 3 cups cauliflower rice
• 2 cups fresh pineapple, diced
• 1/4 tsp black pepper
• optional: 1 egg
• topping: 1/2 cup cashews, toasted

Directions:

1. Make the cauliflower rice by chopping fresh cauliflower into florets and adding to a food processor. Pulse the cauliflower until it's formed into rice, add to a bowl and set aside.
2. Make the sauce by whisking the coconut aminos/tamari, turmeric powder, and ginger together and set aside.
3. Toast cashews by spreading out on a baking sheet and baking in the oven or toaster oven on 350f degrees for approx. 10 minutes until golden - watch carefully to not burn! Set aside.
4. To a non-stick skillet or cast iron pan, add oil over medium-low heat. Add half the green onions and minced garlic. Stir around with a wooden spoon for 3-4 minutes until soft - be careful not to burn the garlic.
5. Next, raise the heat slightly to medium and add in the chopped carrots, peas, pineapple, remaining green onions and cauliflower rice one at a time while stirring after each addition. *If adding the egg, create a well in the center of the pan, crack an egg and stir immediately in the center at first until it starts to cook and then stir across the entire pan to evenly distribute.* Let cook for 3 minutes stirring the whole time. 
6. Add in the sauce, stir and let cook for a couple more minutes. Season with pepper and taste - add salt if needed.
7. Top with toasted cashews and serve! Stores very well in the fridge for 4-5 days.

Original recipe found here