Asian-Style Fried Rice and Beans

(from Lucianolinda’s recipe box)

Source: Taste of Home magazine

Serves 4 people

Categories: Vegetables

Ingredients

  • 1/2 pineapple, peeled, cored and sliced or 8oz. can pineapple slices
  • 1 Tbsp. vegetable oil
  • 2 medium carrots, thinly bias-sliced
  • 4 cloves garlic, minced
  • 2 tsp. grated fresh ginger
  • 2 cups cooked brown rice
  • 1 (15 oz.) can garbanzo beans (chickpeas), rinsed and drained
  • 1 cup frozen peas, thawed
  • 3 Tbsp. reduced-sodium soy sauce
  • 1/3 cup snipped fresh cilantro
  • 1 lime, halved

Directions

  1. Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 tsp. of the oil over medium heat. Add pineapple, cook about 2 minutes per side or until golden brown. Remove from skillet and set aside.

  2. Pour the remaining 1 tsp. 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 over all. Top witjh additional fresh cilantro leaves, if desired.

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