Pineapple Fried Rice

Makes 5½ cups

1     garlic clove, peeled
1     1-inch piece fresh ginger, peeled
       and halved
1     small onion, trimmed and halved
2     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)
1     teaspoon kosher salt, plus more to taste
¼    teaspoon ground turmeric
2     large eggs, lightly beaten
2     tablespoons soy sauce, reduced sodium
1     teaspoon fish sauce2 green onions, trimmed and thinly sliced
       (white and green parts)
1     tablespoon sake (or other white wine)

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
work bowl. With the food processor running
on High, drop the garlic and ginger through
the small feed tube to finely chop. Remove
the chopping blade and insert the dicing
grid and disc. Dice the onion and carrots.*
Remove and reserve. Dice the pineapple.
Remove and reserve separately.
2. 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.
3. Add the rice (or cauliflower “rice” if using)
and cashews. Cook, allowing rice to sit for 1
to 2 minutes between stirs, until crisped and
slightly browned, 6 to 8 minutes. Add the
pineapple, salt and turmeric; stir, scraping up
brown bits from bottom of pan.
4. 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.
5. 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.
*It may be necessary to clean the dicing grid after
dicing the onion and carrots. Simply use the cleaning
tool as directed on page 4.