We love fried rice, but it is hard to find a recipe that tastes as yummy with healthy ingredients and brown rice. I came across this one in the Better Homes and Gardens magazine, and love it! I never would have thought to add beans to fried rice. It is super simple as well, and we always have leftovers.
½ pineapple, peeled, cored, and sliced, or 8 oz. canned pineapple slices (I use canned)
1 Tbsp. oil (I use coconut oil.)
2 medium carrots, sliced
4 cloves garlic, minced
2 tsp. grated fresh ginger
2 cups cooked brown rice (Leftover works even better.)
1 15 oz. can garbanzo beans, rinsed and drained
1 cup frozen peas, thawed
3 Tbsp. reduced –sodium soy sauce
1/3 cup fresh cilantro
1 lime, halved (optional)
(You could also add scrambled eggs, for added protein.)
In a 12-inch nonstick skillet, heat 2 tsp. of the oil over medium heat. Add pineapple; cook about 2 minutes per side until golden brown. Remove from skillet and set aside. (Note: Canned pineapple won’t get the same caramelized look, but it will still taste delicious).
Pour the remaining 1 tsp. oil into the hot skillet. Add carrots; cook, stirring frequently, for 5 minutes or until just tender. Add garlic and ginger; cook 30 seconds.
Stir in brown rice, garbanzo beans, and peas. Add soy sauce. Cook and stir about 4 minutes or until heated through. Stir in cilantro. Return pineapple to pan.
To serve, squeeze lime over all. Top with additional fresh cilantro leaves, if desired. Makes 4 servings.