I still shudder at the amount of rice I used to eat. Don't get me wrong, its very nutritious, its just all the warnings about the arsenic content...which is apparently highest in brown rice, my absolute favorite! I ignored the headlines for a while because the media loves to cause panic, but finally when credible sources began to warn about limiting rice intake, I decided I needed to cut down.
I never thought cauliflower rice would cut it as a substitute for me, but was pleasantly surprised to find I really enjoy it. What's more, the last time I indulged in real rice, I found I wasn't loving it as much as I used to. I don't even miss it in most dishes!
So I now make all sorts of dishes with cauliflower rice. I can't say how I came up with this recipe, it just came to me like a bolt of lightening, but I am sure glad it did, because its a standout. I love the sweet, sour, spicy combo.
You can make it vegan by using tempeh bacon, tofu or other substitute for the turkey bacon if you wish, and if you don't like heat, just omit the jalapeno pepper.
Hawaiian Fried Cauliflower Rice
1 tsp coconut oil
1 onion, diced
2 cloves garlic, minced
1 chunk of fresh ginger, finely chopped
1 small jalapeno, seeded and finely chopped (optional)
2 green bell peppers, diced
1/4 cup cider vinegar
2 cups golden pineapple chunks, pureed
1 can tomato paste
6 strips cooked nitrite-free turkey bacon (or alternative)
1 tsp salt
Toasted coconut for garnish (optional)
2 riced cauliflowers
Saute onion, garlic, ginger, and peppers in oil until softened. Add vinegar and pineapple puree and cook another 10 minutes over medium-low heat. Add tomato paste, bacon and season, to taste. Continue cooking for another 5 minutes over low heat. Stir in desired amount of cauliflower rice (for me this recipe made with 2 riced cauliflowers is 2 servings, but if have a smaller appetite, use one cauliflower and freeze half of the recipe for later). Serve and garnish with toasted coconut.
I have shared this recipe with Vegetarian Mamma's Gluten-Free Friday link-up.