Preparation

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.2. Remove the chopping blade and insert the dicing grid and blade. Dice the onion and carrots. Remove and reserve.3. Dice the pineapple. Remove and reserve separately. 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.4. 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.5. Add the pineapple, salt and turmeric; stir, scraping up brown bits from bottom of pan.6. 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.7. 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.