Pineapple Fried Rice

• 2 1/4 cups low-sodium vegetable broth, divided
• 1 cup long-grain brown rice
• 1 1/4 cups diced fresh pineapple, divided
• 1 Tbs. low-sodium soy sauce or tamari
• 1/2 tsp. red pepper flakes
• 2 Tbs. toasted sesame oil
• 1/2 cup diced yellow onion
• 6 cloves garlic, minced (2 Tbs.)
• 1 small carrot, finely diced ( 1/2 cup)
• 1/2 cup finely diced red bell pepper
• 5 green onions, thinly sliced (13 cup)

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

vegetable broth, longgrain brown rice, fresh pineapple, soy sauce, red pepper, sesame oil, yellow onion, garlic, carrot, red bell pepper, green onions

Taken from www.vegetariantimes.com/recipe/pineapple-fried-rice/ (may not work)