Lee Kum Kee USA（李錦記）のインスタグラム(leekumkeeusa) - 4月28日 01時12分

Thai pineapple fried cauliflower rice recipe using Lee Kum Kee sauces by @chris_sharedappetite

INGREDIENTS
2 tablespoons Lee Kum Kee Pure Sesame Oil
1 small onion, thinly sliced
1 cup frozen vegetable medley*
3 eggs
3 cups frozen riced cauliflower, thawed
1 1/2 teaspoons turmeric
1 teaspoon coriander
1/4 teaspoon garlic powder
3 tablespoons Lee Kum Kee Soy Sauce
1 tablespoon brown sugar
2 teaspoons fish sauce
1 cup canned pineapple chunks, drained
4 scallions, chopped
1/2 cup chopped roasted cashews
Lee Kum Kee Sriracha Chili Sauce, for garnish
Lime wedges, for garnish
Chopped cilantro, for garnish

INSTRUCTIONS
Heat sesame oil in a large saute pan over medium-high heat.
Saute onions for about 3-4 minutes, stirring occasionally, until they start to soften. Add frozen vegetables and cook for 1 minutes, stirring frequently.
Push vegetable mixture to one side of pan and add eggs, stirring as they cook to scramble the eggs, about 1 minute.
Add cauliflower rice, turmeric, coriander, garlic powder, soy sauce, brown sugar, and fish sauce. Mix and saute approximately 5 to 6 minutes, stirring occasionally, until the cauliflower is just cooked through. Stir in pineapple chunks, scallions. and cashews.
Divide rice between bowls and garnish with sriracha chili sauce, lime wedges, and cilantro. Devour.
NOTES
*my vegetable medley had peas, corns, and carrots

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