Thai Pineapple Fried Cauli-rice
Day 17 of Whole 30. Still, no tiger blood. Perhaps, I'm just one of those who will never get it. That would kind of suck, because I could really use that burst of energy. The husband's energy level has been pretty low as well. He mentioned that he felt slightly light-headed when he was playing
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg cauliflower (cut into florets)
- 1/2 pineapple (chunks)
- 12 large prawns (peeled & cleaned)
- 2 eggs (lightly beaten)
- 2 cloves garlic (minced)
- 1/2 yellow onion (diced)
- 1/2 cup shredded carrot
- 1 cup diced french beans
- 1/2 red pepper (diced)
- 1 tsp turmeric powder
- 1 tbsp coconut aminos (or soy sauce if not whole30)
- 1 tbsp fish sauce
- Salt & black pepper to taste
- 3 tbsp coconut oil
- Chopped spring onions to garnish
- Sliced lime wedges to serve
Instructions
- 1
Place cauliflower into food processor and process until you get rice like size.
- 2
Heat pan on medium high heat with 1 tbsp oil.
- 3
Season prawns with salt and black pepper.
- 4
Pan fry prawns until until cooked, about 1-2 minute each side.
- 5
Remove and set aside.
- 6
Add remaining 2 tbsp coconut oil into pan.
- 7
Stir-fry onions until soft and translucent, then add garlic to cook for 30 seconds.
- 8
Add french beans, carrot, and red pepper to cook for a minute.
- 9
Then add cauliflower rice.
- 10
Stir-fry for 4-5 minutes.
- 11
Season with turmeric powder, fish sauce, coconut aminos, black pepper, and salt to taste.
- 12
Create a well in the middle and pour in eggs.
- 13
Scramble until set and toss it together with cauli-rice.
- 14
Add pineapple chunks, and cooked prawns.
- 15
Serve garnished with chopped spring onions, and a wedge of lime.