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This meal was fantastic, and I was super happy I didn’t have to share with the DH. As written, this recipe makes enough for 1 dinner.

gluten-free, paleo

Paleo Pineapple Fried Rice

1/4 head cauliflower
2 ounces bacon
1 small carrot
1.5 chicken thighs
1/2 c. pineapple chunks in a little juice
2 cloves garlic
1/2 habanero
1 Tbsp. fish sauce
1 Tbsp. coconut aminos
2 tsp. lime juice
2 tsp. sambal olek
1 egg

First, prep your cauliflower by coring and chopping finely or running through your food processor to make rice-sized bits.

Brown the bacon over medium. While the bacon is browning, dice the carrot, mince the garlic, mince the habanero, and chop the chicken thighs.

When the bacon is browned, remove to a paper towel to drain. Pour off all but a Tablespoon of the fat and reserve.

Kick the heat up to medium-high, add the carrot and chicken to the pan, and sauté until just browned.

Add the pineapple, garlic and habanero. Sauté 1 – 2 minutes.

Add the cauliflower and sauté until half-softened.

Add the fish sauce, coconut aminos, lime juice and sambal olek.

Cook, stirring frequently, until the rice is soft and the pineapple is browned in spots.

Remove to a bowl. Add the reserved bacon fat to the pan and crack the egg in.

Let sit a minute (until half firm), and then start stirring. Cook until done.

Top the rice with the egg and bacon and enjoy.

Serves 1