Pineapple Fried Rice

Few things come out just right the first time around. This did. Fabulous flavor, great color, and just enough lingering heat. It's definitely moving into the rotation. I added frozen peas in with the veggies and then a couple eggs for added protein (and I just don't think its fried rice without egg). I was also a bit more liberal with the pineapple and veggies, just cause.

• 2 1/4 cups veggie broth
• 1 cup long grain rice brown rice
• 1 1/4 cups diced fresh pineapple
• 1 Tablespoon soy sauce
• 1/2 teaspoon red pepper flakes
• 2 Tablespoons toasted sesame oil
• 1/2 cup diced yellow onion
• 2 Tablespoons minced garlic
• 1 small carrot, finely diced
• 1/2 cup red bell pepper, diced
• 5 green onion, thinly sliced

1. Bring 2 cups broth and rice to a boil in a medium saucepan over medium heat. Cover, reduce heat to medium-low, and simmer 40 minutes, or until all liquid is absorbed and rice is tender.
2. Blend 1/2 cup pineapple, remaining 1/4 cup broth, soy sauce, and red pepper flakes in blender until smooth. Set aside.
3. Heat oil in skillet over medium-high heat. Add onion and garlic; saute 3 minutes. Reduce heat to medium, add carrot and bell pepper, and saute 3 minutes more. Add remaining 3/4 cup diced pineapple, and cook 3 minutes. Add cooked rice to skillet, and cook 5 minutes, stirring frequently. Add blended pineapple mixture, and cook 3 minutes more, or until liquid is absorbed. Stir in green onions; season with salt and pepper, if desired. 

Thank you Vegetarian Times for this recipe!