2 tablespoons peanut oil, or other high temp oil of choice
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 yellow onion, finely chopped
1 red bell pepper, seeded and diced
3 cups cooked brown rice
1 cup cubed fresh pineapple
2 tablespoons gluten free Tamari
1/2 cup toasted cashews
2 green onions, finely chopped
1/2 cup fresh cilantro, chopped
Instructions
Heat the oil in a wok over medium heat. Add the garlic, ginger, onion, and red bell pepper. Stir-fry for 4-5 minutes until the vegetables start to soften.
Add the brown rice and pineapple to the wok and stir-fry for an additional 3 or 4 minutes.
Remove the wok from the heat and stir in the Tamari and toasted cashews.
Garnish with green onions and cilantro to serve.
Notes
You can make this fried rice in a large cast iron or heavy bottomed skillet as well, but your rice may turn out softer in texture than traditional fried rice cooked in a wok.