Pineapple Not-So-Fried Rice

By devogirl

China Study
WFPB

Ingredients

• 1 cup brown or white basmati rice
• 1 cup frozen peas, defrosted
• 1 14-ounce can pineapple chunks, juice reserved
• 1 cup diced carrot
• 1/2 cup asparagus, cut on diagonal
• 2 tablespoons tamari or to taste
• 1/2 cup cilantro leaves, packed (optional)
• Sea salt and black pepper to taste
• Toasted sesame seeds for garnish

Preparation

Step 1

1. Cook rice according to package instructions. When rice is done, place in a medium bowl with peas.

2. Meanwhile, bring pineapple juice to a boil and simmer pineapple chunks, carrot, asparagus, and tamari until veggies are tender but still crunchy, about 5 minutes.

3. Toss with rice and cilantro, if using, and season with salt and pepper to taste.

4. Garnish with toasted sesame seeds and serve.