4 cups of steamed brown rice (preferably chilled rice)
2 tablespoons coconut oil or quality vegetable oil
1 ½ cups chopped Golden Farms® Pineapple Chunks
1 cup chopped carrots
3/4 cup chopped white or yellow onion
3/4 cup sweet green peas
1/2 cup chopped purple onion
2 cloves garlic, pressed or minced
1/2 cup chopped raw, unsalted cashews (optional)
2 tablespoon soy sauce
handful of fresh cilantro leaves, torn into little pieces, for garnishing
2 small lime, halved, juiced before serving
Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat, add the oil to the pan.
Add garlic and white onion. Cook until fragrant while stirring constantly, about 45 seconds. Reduce the heat to medium and add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
Pour the carrots and sweet peas into the pan and stir to combine.
Stir until all vegetables are cooked and then add pineapple chunks.
Add soy sauce to taste. and stir to combine for about 2-3 minutes.
Turn off the heat.
Squeeze the juice of 1/2 lime over the dish and serve, and garnish with fresh cilantro.