Asian-style Fried Rice and Beans

By courtneyepowell

Ingredients

• 1/2 pineapple, peeled, cored and sliced, or 8 oz. can pineapple slices
• 1 tablespoon vegetable oil
• 2 medium carrots, very thinly sliced on the diagonal
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 2 cups cooked brown rice (leftover or quick-cooking microwaveable rice also works great.
• 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
• 1 cup frozen peas, thawed
• 3 tablespoons reduced-sodium soy sauce
• 1/3 cup snipped fresh cilantro
• 1 lime, halved
• Fresh cilantro leaves

Details

Servings 4

Preparation

Step 1

1. Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 minutes per side or until golden brown. Remove from skillet; set aside. Reduce heat to medium. Add remaining 1 teaspoon oil to 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. Stir in soy sauce. Cook and stir about 4 minutes or until heated through. Stir in 1/3 cup cilantro and reserved pineapple. Transfer to serving bowl.

2. Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots; cook, stirring frequently, for 5 minutes or until just tender. Add garlic and ginger; cook 30 seconds.

3. 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.

4. To serve, squeeze lime all over. Top with additional fresh cilantro leaves, if desired. Makes 4 servings.

**Caramelized pineapple:
It takes less than 5 mins to caramelize fresh pineapple slices, and the flavor it adds makes all the difference. Get the pan nice and hot before adding the fruit. When the pineapple hits the heat it should sizzle, caramelizing the fruit's natural sugars to sear in bold, savory sweetness. In a pinch, canned pineapple will work - you won't get quite the same browning but it will still taste delicious.


Tip : *Fresh ginger is a freezer gem. Place unpeeled ginger in a freezer bag. When a recipe calls for fresh, peel and grate in its frozen state-no thawing required.