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Pineapple Fried Rice
A light and sweet fried rice dish using Follow Your Heart VeganEgg.
Prep Time: 00:10
Cook Time: 00:50
2 cloves garlic, minced
1/2 cup onion, diced
2 tbsp canola oil
1 1/4 cups uncooked brown rice
1 cup diced pineapple
1 organic carrot, diced
1/2 cup organic frozen corn
1/2 cup organic frozen peas
1 can of chickpeas, rinsed and drained
1/4 cup green onion, chopped for garnish
1/4 cup low sodium soy sauce or gluten free tamari
2 follow your heart veganeggs (optional)
1/2 tsp salt
1/4 tsp black pepper
1Begin by cooking the rice according to package directions. While the rice is cooking, chop all vegetables.
2In a large sauté pan or wok, sauté the garlic and diced onion in 2 tbsp canola oil.
3Add the carrot and continue to cook for 3-4 minutes. Stir in the corn, peas, chickpeas, and pineapple and continue to sauté.
4If you are using VeganEgg, prepare two eggs according to package instructions. Push the vegetables to one side of the pan and pour in the egg mixture on the other half of the pan. Using a spatula, mix it around until it forms a scrambled egg texture.
5When the rice is cooked and beginning to stick together, add it to the pan with all the vegetables. Stir in soy sauce or tamari, salt, and pepper. Cook for 1-2 more minutes.
6Top with green onion and more salt and pepper if desired.
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