A fulfilling meal that comes together very quickly and will have everyone saying “peas, some more!”.
It’s vegan, dairy free, gluten free AND soy free! I used coconut aminos in this recipe, but you could also use soy sauce or tamari.
See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Preparation + Cooking Time: 45 minutes
Suggested kitchen tools: measuring spoons, measuring cup, medium sauce pan, large skillet, medium mixing bowl, parchment paper
2 1/2 cups water
1 cup brown rice
1/2 teaspoon ginger powder
1/2 teaspoon onion powder
2 teaspoons chili garlic sauce (or sriracha or hot sauce of your choice)
1/2 cup coconut aminos (or liquid aminos or tamari)
1 teaspoon toasted sesame oil
1 tablespoon rice vinegar
2 cups frozen peas, thawed and drained
15 oz. can pineapple rings, cut into 1 inch chunks
1/2 cup pineapple juice (use the juice leftover from the pineapple rings)
Optional: 2 teaspoons sesame seeds, 2 tablespoons chopped cilantro, 3/4 cup cashews
Combine the rice and the water in a medium sized saucepan. Bring to a boil on high heat. Reduce heat and simmer, covered for 30-40 minutes, or until soft and tender.
While the rice is cooking, prepare the sauce. Combine ginger, onion powder, chili garlic sauce, coconut aminos, sesame oil, rice vinegar and pineapple juice. Whisk together and then set aside.
When the rice is done, combine it with the sauce. Add the peas and pineapple and mix to combine.
Heat a large skillet on medium high heat.
Pour the rice mixture into the skillet and “fry”, frequently stirring for 10-15 minutes, or until the liquid is absorbed.
Remove from heat. Add sesame seeds, cilantro and cashews, if desired.
Serve, eat and enjoy!
Tips and Tricks:
I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online
If you don’t like the sweeter taste of the coconut aminos, try soy sauce or tamari
Store leftovers in a sealed container in the fridge