Curried Pineapple and Pork Fried Cauliflower Rice
Servings 2
Ingredients
- 1/2 cup whole raw cashews
- 8 oz boneless pork tenderloin sliced into bite-sized strips
- 2 tsp curry powder
- 1/2 salt adjust to taste
- 1 tbsp ghee, clarified butter, or avocado oil
- 3 garlic cloves minced
- 1 cup trimmed and halved snow peas or ½ cup thawed frozen green peas
- 1/2 cup chopped red bell pepper package frozen cauliflower rice
- 3 green onions thinly sliced (green and white parts)
- 1 10 to 12 oz package frozen cauliflower rice
- 1 cup cubed fresh pineapple or drained canned pineapple chunks packed in juice reserve 2 tbsp juice
- 1/4 cup chopped dried apricots, golden raisins, or pitted dates
- 2 tbsp Whole30 compatible fish sauce
- 2 tbsp coconut aminos
- 1/8 tso red pepper flakes or more to taste
- 2 tbsp chopped fresh cilantro, Thai basil, or sweet basil
Instructions
- IN a large dry skillet or wok over medium-high heat, toast the cashews until lightly golden, about 2 minutes. Remove from the pan and set aside.
- SPRINKLE the pork with 1 teaspoon of the curry powder and salt to taste.
- IN the skillet or wok, heat the ghee over medium-high heat. Add the pork and garlic and stir-fry for 2 minutes. Stir in the snow peas, bell pepper, and green onions. Cook 2 minutes more.
- STIR in the remaining teaspoon of curry powder, the cauliflower rice, pineapple (and pineapple juice if using canned), apricots, fish sauce, coconut aminos, and red pepper flakes.
- COOK and stir for 2 minutes or until heated through. Stir in the cashews and cilantro and serve immediately.