This Paleo Hawaiian Fried Rice is a 30-minute one pan dish that is perfect for weeknight dinner. It has a wonderful blend of sweet, salty and umami flavours and leftovers will last for 4 days in the fridge.
In a wok or large frying pan heat the coconut oil on medium high heat. Add in the ginger and garlic and saute for 2 minutes until it becomes fragrant.
Next add in the diced bell pepper, onion and ham/pancetta and saute for 5 minutes until the pepper begins to soften and the ham/pancetta is lightly golden in colour.
Add in the cauliflower rice, coconut aminos, peas, white pepper and saute for 4 minutes until the rice has begun to soften. Stir in the pineapple and scallions and once well mixed, flatten the mixture up the sides of the wok/pan so that it touches as much of the surface as possible. Crack the two eggs into the middle of the rice, let them sit for 1 minute before breaking them up and stirring them into the rice. Turn the heat up to high and leave the rice to cook for another 2 minutes until all of the egg has set and is well mixed in with the rice. Serve in bowls garnished with a sprinkle of scallions.