Recipe of the Week - Asian Style Fried Rice and Beans

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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.