This is a meal in itself and a tasty way to use left over rice.
Yield: 4 to 6 servings
Ingredients
- 3-4 cups leftover cooked brown rice
- 1 can (540 ml) pineapple chunks
- ½ cup onions, chopped
- ½ red or green pepper, diced
- 1 cup cauliflower, small florets (blanched*)
- 1 cup broccoli, small florets (blanched)
- ½ cup diced or julienned carrots (blanched)
- ½ cup peas (to maintain bright green add at the very end)
- 3 Tbsp soy sauce
- 1 tsp/.2 oz fresh ginger, grated zest
- a few drops toasted sesame oil, optional
- ½ tsp Sambal Oelek, chili paste
- scallions, sliced diagonally
Instructions
- Drain juice from the pineapple and set aside ½ cup of the juice. Save the chunks for garnish.
- Add to the juice the soy sauce, ginger zest, toasted sesame oil and chili paste.
- Preheat wok to very hot the add the onions, cover briefly to sear then add the peppers. Cover briefly to allow moisture from peppers to release.
- Add rice, cauliflower, broccoli, and carrots. Toss well to mix. Add the sauce and toss again to blend all the flavors.
- Continue cooking and tossing, until pineapple juice has been absorbed into the rice and rice and vegetables are heated through.
- When ready to serve, sprinkle with peas, pineapple chunks and scallions.
Note
- If you are not familiar with how to blanche vegetables, check out this short video demonstrating How to Blanche Vegetables by the American Heart Association
- If you don’t have a wok, use any type of pan that is large enough to accommodate the tossing and mixing of the rice and vegetables.