Pineapple Fried Rice


  • 3 C of cooked brown rice, organic long grain jasmine rice (or cauliflower rice if trying to stay low carb).
  • 2 tbsp coconut oil
  • 3 tbsp Braggs liquid aminos
  • 1 tsp curry powder
  • 1 C thinly sliced carrots
  • 1/2 C chopped yellow onion
  • 3 tsp minced garlic
  • 1 tbsp red pepper flakes
  • 20 raw medium shrimp tails off and deveined
  • 1 egg
  • 1 C thinly sliced pineapple chunks
  • 1/4 C raisins
  • cilantro for garnish



  1. Have 3 C of whatever your base of choice is cooked, cooled and ready to go.
  2. In a large wok or skillet melt 2 tbsp coconut oil over medium heat.
  3. Combine 3 tbsp liquid aminos (healthier alternative to soy sauce) and 1 tsp curry powder and set aside.
  4. Add your carrots, onions, garlic and red pepper flakes and saute till fragrant (about 1 min).
  5. Add your shrimp and cook stirring lightly for another 2 minutes until shrimp are pink.
  6. Make a clear opening in the middle of your skillet and crack your egg into it.  Cook it like you would scrambled eggs and then mix it with the other ingredients in the skillet.
  7. Add your pineapple, raisins and curry sauce to the skillet and stir to combine.
  8. Let the whole skillet cook for an additional 3 minutes on low heat.
  9. Serve with fresh cilantro as garnish.