Ingredients

The following ingredients have 6 Servings
  • 12 oz cauliflower rice ((I purchased mine pre-"riced"))
  • 2 eggs (whisked)
  • 2 Tbsp coconut oil (divided)
  • 2 cups ham (sugar free for Whole30, chopped)
  • 1 small onion (diced)
  • 1 small bell pepper (diced)
  • 1 jalapeno pepper (diced)
  • 2 cloves garlic (minced)
  • 1 1/2 cups pineapple (diced*)
  • 1/4 cup coconut aminos
  • 1/2 tsp ground ginger
  • 1/8 tsp chipotle powder (or more, for spice)
  • 3/4 tsp smoked paprika
  • 1 bunch greens onions (thinly sliced, green parts only)

Instruction

  • Have all your ingredients prepped and ready to go before beginning.
  • Heat a large nonstick skillet or wok over medium heat and add the coconut oil. Add the bell pepper, onion, and ham and cook about 2 minutes, stirring.
  • Move the mixture over to one side of the skillet and add the whisked eggs to the other side, working quickly to scramble. Break eggs into pieces and combine with the veggies and ham, stir, then add in the jalapeno, garlic, and pineapple. Cook another minute or so to soften, then remove from heat.
  • Transfer mixture to a large bowl while you make the cauliflower. Return the skillet to medium heat and add more coconut oil if needed. Add all the cauliflower rice and stir while cooking for 2-3 minutes, or until softened to preference.
  • Return the veggie/ham mixture to the skillet, add the coconut aminos and spices and stir to combine flavors. Remove from heat and sprinkle with the sliced green onions, serve right away and enjoy! Store leftovers tightly covered in the refrigerator for up to 4 days.