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Take your taste buds away to a tropical paradise with this sweet and savory Low Carb Cauliflower Hawaiian Fried Rice made with pineapple, ham, and veggies!
A taste of Hawaii without ever having to leave your home!
The first time I ever had Hawaiian fried rice was when my brother made it for my niece’s first birthday party. It was so delicious! The party was in the park under a big tent. The music was on, the grill was going, and then a ginormous summer storm rolled through.
Like we literally watched it roll in from one side of the park. It was crazy!
When it finally hit us, the winds picked up and blew over some of the food trays. Some of the ropes holding down the tent untied. We were all huddled together underneath while some of the men worked to secure our little outdoor space. After the storm, we were left with a sopping mess and no way to grab seconds from the wind blown food trays. Needless to say, it was a memorable party for all of us!
But I’m thankful that I got to try the Hawaiian fried rice because it was a hit! What makes fried rice Hawaiian? Ham and pineapple, of course!
Since my husband’s change in diet recently got spun around like that storm, I’ve been trying to make dishes that are healthy, but not at all bland. Last week, I scored an amazing deal on Hatfield pork products at the grocery store (BOGO, y’all!). I had a few ham steaks to use from the sale, so I decided to make a low carb version of Hawaiian fried rice (and had a fun time remembering that party in the park while making it).
I had never made cauliflower rice before. I’ve only ever had it in a heat-and-eat style frozen bag. But it was really easy to make! I broke the cauliflower into little pieces and then pulsed them for just a few seconds until they became a rice-like consistency. Then, all I had to do was put this recipe together in my wok!
Ingredients
- 1 head cauliflower, rinsed and broken into small florets
- 1 Hatfield Classic Boneless Ham Steak, cubed
- 1/2 cup fresh fennel (just the white part), chopped
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 1/2 inch piece of ginger, minced
- 1 cup frozen peas
- 2 eggs, beaten
- 15 oz can light pineapple chunks, drained
- 3 tbsp. liquid aminos + 1 tbsp. water
- 1 tsp. sesame oil
- Extra virgin olive oil
Instructions
- Working in small batches, place the cauliflower in a food processor and pulse for a few seconds, or until the cauliflower is the consistency of rice. Set aside.
- Heat a little olive oil in a wok. Add the ham, fennel, garlic, pepper, ginger, and peas. Once the vegetables begin to soften slightly and the ham begins to brown, remove from the wok.
- Add a little more oil to the wok and add in the cauliflower rice. Cook, stirring continuously, for about five minutes.
- Then, move the cauliflower to one side of the wok. Add the egg to the other side and cook until set and scrambled.
- Add the ham mixture back into to the wok.
- Stir in the liquid aminos, water, and sesame oil.
- Cook for another minute or two, then serve.
Notes
Since onion is a no-no on a low acid diet, I subbed in fennel. I read that it's a good alternative to onion. If you prefer, use onion in place of the fennel in this recipe.
I always get nervous watching my husband try a new recipe for the first time. Especially if it’s on the healthier side. But he really seemed to enjoy this and I was happy we had a lot of leftovers because it was so good!
The flavor is amazing! It’s a little sweet, a little savory, and a great, light dish for spring and summer! Now that I know how easy it is to make riced cauliflower from scratch, I’ll definitely be making it a lot more!
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