Pineapple Fried Brown Rice

3 Tbsp. low-sodium soy sauce
1 Tbsp. sesame oil
1 Tbsp. grated fresh ginger (or 1/2 tsp. ginger powder)
2 Tbsp. olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
1/2 cup frozen corn
1/2 cup frozen peas
3 cups Perfectly Cooked Brown Rice*
2 cups fresh pineapple, cut into bite-sized pieces
1/2 cup diced cooked chicken, ham or shrimp (optional)
2 eggs, scrambled (optional)
2 green onions, slices
Sriracha (or other hot) sauce for serving

In a small bowl, combine the soy sauce, sesame oil and ginger. Set aside.

Heat olive oil in a large skillet or wok and add onion, garlic and carrots. Cook until onions have become translucent, about 3-5 minutes. Stir in corn and peas and cook, stirring constantly, until vegetables are tender, about 3 minutes.

Stir in rice, pineapple, chicken (and optional eggs) and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes.

Garnish with green onions and serve with hot sauce.

Serves 4
WW Points per serving (with chicken) 10

* Perfectly Cooked Brown Rice

1 cup short, medium or long-grain brown rice
Kosher salt to taste

Rinse rice in a strainer under cold water for 30 seconds. Bring 12 cups of water to a boil in a large pot with a tight-fitting lid. Add the rice, stir it once and boil, uncovered, for 30 minutes. Pour rice into a strainer over the sink.

Let rice drain for 10 seconds. Return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork and season to taste with salt.

Makes at least 3 cups cooked rice.