Ingredients
3 T. reduced-sodium soy sauce
1 T. sesame oil
2 t. ground ginger
Salt and black pepper, to taste
2 T. extra virgin olive oil
2 cloves fresh garlic, minced
1 medium yellow onion, diced
2 large carrots, peeled and grated
½ c. frozen corn, thawed
½ c. frozen peas, thawed
3 c. brown rice, cooked
2 c. fresh pineapple, diced
2 green onions, green parts only, sliced
Directions
- In a small bowl, whisk together soy sauce, sesame oil, and ground ginger. Season with salt and pepper, to taste. Set aside.
- Heat olive oil in a large skillet or wok over medium heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become soft, about 5-6 minutes.
- Stir in grated carrots, corn, and peas, and cook, stirring occasionally, until vegetables are tender, about 4-5 minutes.
- Stir in cooked brown rice, pineapple chunks, chopped green onions, and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Serve immediately.
Makes 6 servings.
