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Asian-style Fried Rice And Beans
Food & Drink
pineapple, peeled, cored, and sliced, or one 8 ounce can pineapple slices
1 tablespoon vegetable oil
2 medium carrots, thinly biased-sliced
4 cloves garlic, minced
grated fresh ginger**
cooked brown rice
1 15 ounce can
garbanzo beans (chickpeas), rinsed and drained
1 cup frozen peas, thawed
reduced-sodium soy sauce
1/3 cup snipped fresh cilantro
1 lime, halved
Fresh cilantro leaves
Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 minutes per side or until golden brown. Remove from skillet; set aside.
Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots; cook, stirring frequently,
for 5 minutes or until just tender. Add garlic and ginger; cook for 30 seconds.
Stir in brown rice, garbanzo beans, and peas. Add soy sauce. Cook and stir about 4 minutes or until heated through. Stir in the 1/3 cup cilantro. Return pineapple to skillet; heat through.
To serve, squeeze lime over pineapple mixture. If desired, top with additional cilantro leaves.
**Fresh ginger is a freezer gem. Place unpeeled ginger in a freezer bag. When a recipe calls for fresh ginger, peel and grate in its frozen state, no thawing required**