Pineapple Veggie Fried Rice

I recently added a chalkboard to my fridge so that I could list all my intended meals every week. I only end up making about half of my sometimes weird recipe ideas, but it’s great just to get them out in the open, so I am constantly reminded of what I want to make. This pineapple tempeh rice has been on my fridge for close to a month, and the pineapple wa never ripe when I needed it to be. Pineapple is a staple every week for our smoothies and juicing, but I had never cooked with it. After cutting it, it usualy sits in tupperware for a few days and starts to get soggy and is only prime for vegerages for the most part. So I needed to have perfect timing for a just ripe and cut pineapple for when I wanted to make this dish. because soggy pineapple would just be unaceptable.

When the time was finally right for this little brainchild of mine, I was so excited about the pineapple, that I COMPLETELY forgot the friggin tempeh! Typical me, with my mind going a million different places and omitting the most obvious component. I must say, this dish is incredibly delicious without the tempeh tough, and I’m actually glad I missed it. This simple rice dish is sweet, sour, tangy and spicy and the colorful meal is really quite beuatiful.

So be on the lookout for lots more tempeh recipes so I put all the tempeh I bought to good use (Jim is waiting for tempeh BBQ sliders…are you?)

3 cups brown rice, cooked (I used short grain, but it doesn’t matter)

1 1/2 cups diced pineapple

2 bell peppers, diced

1 large carrot, diced

1/2 red onion, chopped

1 cup raw cashew pieces

1 cup chopped green onions

1/3 cup teriyaki sauce

4 cloves garlic, minced

1 cayenne pepper, minced

1 tbsp minced ginger

1 tbsp olive oil

1 tsp sea salt

1/4 tsp black pepper

• Cook cayenne pepper, garlic, ginger and onions in olive oil in a skillet over medium heat for 5-7 minutes
• Add peppers and carrots and cook for 4 more minutes
• Add 1 1/4 cup of pineapple, sea salt and black pepper and cook for 3-5 more minutes (moving the veggies aside that are already in the skillet so that the pineapple can char a little on it’s own is ideal)
• Blend 1/4 cup pineapple with teriyaki until smooth
• Add rice and teriyaki sauce mix to veggies and cook for a few more minutes
• Remove from heat and add cashews and green onions to each serving