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Cauliflower Fried “Rice” With Honeyglow® Pineapple

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Yield:

4 servings

Prep Time:

15 minutes

Cook Time:

15 minutes

Calories Per Serving:

270

Ingredients:

  • 1 Large Head Cauliflower
  • 1 cup Del Monte® Honeyglow® Pineapple, 1/2" cubes
  • 4 Large Eggs
  • 1/2 tsp. Fine Sea Salt
  • 3 tbsp. Vegetable Oil, divided
  • 1 Red Bell Pepper, seeded & cut into 1/2" pieces
  • 1/2 cup Green Peas, fresh or frozen
  • 1 tbsp. Soy Sauce or Tamari
  • Toasted Sesame Seeds, for garnish
  • 3 Green Onions, finely chopped
  • 1 tbsp. Oyster Sauce

Instructions:

  1. Break cauliflower apart into bite-sized florets. Pulse in batches in a food processor until chopped into small, rice-sized pieces, transferring each batch to a medium bowl. Set aside.
  2. In a medium bowl beat eggs with salt.
  3. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil and swirl pan to coat. Add eggs to pan. As eggs cook, use a silicone spatula to push the set edges into the center, and tilt the pan to redistribute the uncooked egg. Once egg is set, transfer to a bowl and set aside.
  4. Add remaining 2 tablespoons oil to skillet. Add cauliflower and bell pepper to pan and cook until pepper is just tender, about 5 minutes. Add pineapple and peas and cook, stirring occasionally, 5 minutes more.
  5. Stir in cooked egg, soy sauce, and oyster sauce and stir to coat cauliflower.
  6. Serve topped with green onion and sesame seeds.

 

Nutrition Facts

Serving Size

Serving Per Container 4

Amount Per Serving
Calories 270 Calories from Fat
% Daily Value*
Total Fat 16g 21%
Saturated Fat 2.5g 13%
Trans Fat 3g 0%
Cholesterol 185mg 62%
Sodium 790mg 34%
Total Carbohydrate 23g 8%
Dietary Fiber 7g 25%
Sugars 10g
Protein 13g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions:

  1. Break cauliflower apart into bite-sized florets. Pulse in batches in a food processor until chopped into small, rice-sized pieces, transferring each batch to a medium bowl. Set aside.
  2. In a medium bowl beat eggs with salt.
  3. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil and swirl pan to coat. Add eggs to pan. As eggs cook, use a silicone spatula to push the set edges into the center, and tilt the pan to redistribute the uncooked egg. Once egg is set, transfer to a bowl and set aside.
  4. Add remaining 2 tablespoons oil to skillet. Add cauliflower and bell pepper to pan and cook until pepper is just tender, about 5 minutes. Add pineapple and peas and cook, stirring occasionally, 5 minutes more.
  5. Stir in cooked egg, soy sauce, and oyster sauce and stir to coat cauliflower.
  6. Serve topped with green onion and sesame seeds.

 

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