Bedienungsanleitung Cuisinart FP-13D series (Seite 34 von 51) (Englisch)

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PINEAPPLE FRIED RICE

Try making this recipe with cauliﬂower

—

yes, cauliﬂower!

—

instead of rice.

See our tip below on how to prepare.

Makes 5 ½ cups

1. Insert the large chopping blade into the large workbowl.

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 blade. 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 it 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.

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 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 sauce

2 green onions, trimmed and

thinly sliced (white and green

parts)

1 tablespoon sake (or other

white wine)

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