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.
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.
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.
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
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.