This take-out favorite has been simplified for even the most novice of home cooks. Try making this recipe with cauliflower—yes, cauliflower!—instead of rice. See our tip below on how to prepare.
Makes about 5-1/2 cups
- 1 garlic clove, peeled
- 1 1-inch piece fresh ginger,
- peeled and halved
- small onion, trimmed and halved
- medium carrots, peeled and cut to fit feed tube
- ½ pineapple, cored
- ¼ cup grapeseed oil, divided
- 4 cups cooked and cooled jasmine rice or 4 cups pulsed cauliflower* (from about 1 pound cauliflower)
- 1 cup cashews (toasted)
- teaspoon kosher salt,
- plus more to taste
- ¼ teaspoon ground turmeric
- large eggs, lightly beaten
- 2 tablespoons soy sauce,
- reduced sodium
- teaspoon fish sauce
- green onions, trimmed and thinly sliced (white and green parts)
Nutritional information per serving (based on 1 cup with rice): Calories 618 (61% from fat) • carb. 101g • pro. 12g • fat 19g
sat. fat 3g • chol. 53mg • sod. 490mg • calc. 35mg • fiber 2g
Nutritional information per serving (based on 1 cup with cauliflower “rice”):
Calories 787 (68% from fat) • carb. 128g • pro. 16g • fat 25g sat. fat 4g • chol. 68mg • sod. 623mg • calc. 45mg • fiber 3g
1. Insert the large chopping blade into the large workbowl. With the food processor running on High, drop the garlic and ginger through the small feed tube to finely chop.
2. Remove the chopping blade and insert the dicing grid and blade. Dice the onion and carrots. Remove and reserve.
3. Dice the pineapple. Remove and reserve separately. Put 2 tablespoons of the oil into a large nonstick skillet set over medium heat. Once hot, add the garlic, ginger, onion and carrots. Sauté until vegetables are softened, about 5 minutes. Add the remaining oil and allow to heat for about 1 minute.
4. Add the rice (or cauliflower “rice” if using) and cashews. Cook, allowing it to sit for 1 to 2 minutes between stirs, until crisped and slightly browned, 6 to 8 minutes.
5. Add the pineapple, salt and turmeric; stir, scraping up brown bits from bottom of pan.
6. Push mixture to one side of the pan. Add eggs and let cover half of the pan, and cook, breaking up with a spatula while cooking. Once eggs have cooked, mix with rice.
7. Reduce heat to low. Stir in soy sauce, fish sauce and green onions. Taste, adding additional salt if desired. Add the sake to deglaze the pan, scraping up brown bits from bottom of the pan. Serve immediately.
*TIP: The rice can be substituted with cauliflower. Simply cut into florets and put into the large work bowl fitted with the large chopping blade. Pulse to break up, then run on High to finely and evenly chop. Cauliflower will cook when added to the pan in place of the rice.