Cook Time 45 minutes
Servings 6


  • 3 cups Brown rice, cooked
  • 2 each Eggs, large
  • 1 tablespoon Ginger, fresh, minced
  • 1 tablespoon Sesame oil, separated
  • 1 cup Cauliflower, raw & "rice"/minced
  • 1/2 cup Edamame
  • 1 cup Pineapple, diced
  • 1/2 cup Green onion, sliced on the bias
  • 1 cup Carrot, small diced
  • 1/4 cup Tamari


  • In a large sauté pan, on medium-high heat, add 1/2 T. of the sesame oil.
  • Add cauliflower, bell pepper, and carrots. Sauté for 3-5 minutes, only stirring occasionally, allow to sear the vegetables.
  • In a separate small sauté pan, heat pan to medium heat. Spray with non-stick spray, add eggs. Scramble eggs. Set aside.
  • Remove vegetables from pan, set aside. Add remaining oil, allow to warm.
  • Add prepared rice. Sauté for 4-5 minutes, stirring occasionally, allow rice to toast and slightly caramelize.
  • Then add cooked cauliflower mixture, eggs, pineapple, green peas and soy sauce.
  • Combine, allow to cook 4-5 minutes more until green peas and pineapple have warmed through.


Serves = 6 
Serving Size = 6 oz.