Pineapple Fried Rice

The girl digs mung bean sprouts, it turns out.

So, when you are exhausted, and it is only Monday you slap together a quick stir fry. This one uses brown and red rice because I had just enough of each to make a pot and, you know, calorie density. Also because raw cashews.

And this will totally make a great breakfast. For reals.

Step 1:

Make your rice according to package directions. Brown rice is best. I would have used brown basmati but my desire to brave Lotte Market Sunday waned which is a serious bummer since I like working with basmati because the grains separate nicely for stir frying.

Step 2:

In a small pot, add:

1/3 cup soy sauce

1/3 cup vegetable broth or water

1 Tbsp minced garlic

1 Tbsp minced ginger

1/3 cup sweetener of your choice (brown sugar, rice syrup, agave)

2 Tbsp cornstarch

Simmer these ingredients briefly until a bit thickened. Set aside.

Step 3:

Add a tablespoon of oil to a wok or large pot over high heat

Quickly stir fry the following, and in this order:

2 Tbsp chopped garlic

1 Tbsp grated ginger

1 cup carrot shreds

2 cups chopped raw broccoli

1/2 cup frozen peas

1/2 of a whole fresh pineapple, chopped

Step 3:

Add the rice to the pot or wok full of veggies and stir fry for a couple of minutes.

Spoon into a bowl. Add some bean sprouts, some sauce, and some cashews. Garnish with fresh cilantro.