Preparation

1. 1. Insert the large chopping blade into the large
2. work bowl. With the food processor running
3. on High, drop the garlic and ginger through
4. the small feed tube to finely chop. Remove
5. the chopping blade and insert the dicing
6. grid and disc. Dice the onion and carrots.*
7. Remove and reserve. Dice the pineapple.
8. Remove and reserve separately.
9. 2. Put 2 tablespoons of the oil into a large,
10. nonstick skillet set over medium heat. Once
11. hot, add the garlic, ginger, onion and carrots.
12. Sauté until vegetables are softened, about 5
13. minutes. Add the remaining oil and allow to
14. heat for about 1 minute.
15. 3. Add the rice (or cauliflower “rice” if using)
16. and cashews. Cook, allowing rice to sit for 1
17. to 2 minutes between stirs, until crisped and
18. slightly browned, 6 to 8 minutes. Add the
19. pineapple, salt and turmeric; stir, scraping up
20. brown bits from bottom of pan.
21. 4. Push mixture to one side of the pan. Add
22. eggs and let cover half of the pan, and cook,
23. breaking up with a spatula while cooking.
24. Once eggs have cooked, mix with rice.
25. 5. Reduce heat to low. Stir in soy sauce, fish
26. sauce and green onions. Taste, adding
27. additional salt if desired. Add the sake to
28. deglaze the pan, scraping up brown bits from
29. bottom of the pan. Serve immediately.
30. TIP: The rice can be substituted with cauliflower.
31. Simply cut into florets and put into the large
32. work bowl fitted with the large chopping blade.
33. Pulse to break up, then run on High to finely and
34. evenly chop. Cauliflower will cook when added
35. to the pan in place of the rice.
36. *It may be necessary to clean the dicing grid after
37. dicing the onion and carrots. Simply use the cleaning
38. tool as directed on page 4.