Veggie Fried Rice with Teriyaki Pineapple Skewers

The secret to a good fried rice is to use leftover rice from the night before, stuff that has dried out in your fridge. If you don't think ahead like that, make the rice is slightly less water than usual and spread it on a baking sheet in a thin layer. Pop it in the fridge and let it cool and dry out while you prepare the rest of the meal.

Fried rice crammed with broccoli, snap peas, carrots and ginger and served with grilled pineapple skewers marinated in a sweet and spicy teriyaki sauce.

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Veggie Fried Rice
serves 3-4
2 tbl extra virgin olive oil
1 tsp toasted sesame oil
2 garlic cloves, minced
1/2" piece fresh ginger, minced
1 bunch scallions, white & greens divided
1 carrot, thinly sliced
1 head broccoli, small florets
1 large handful snow peas
2 tbl tamari
1 tbl vegan fish sauce or vegan worcestershire sauce
1 tsp sriracha
2 cups cooked jasmine rice
2 tbl chopped fresh cilantro

Heat your pan to medium high and add the oil. Once the oil is hot, add the garlic, ginger and white parts of the scallion. Toast for 3 minutes. Add the carrot, broccoli, snow peas, tamari, fish sauce and sriracha. Toss to combine. Add 1/2 cup water and cook until the water had evaporated, stirring frequently. Crank the heat to high and add the rice. Cook for 3-4 more minutes, getting a dark brown color on the rice. Remove from the heat and all the green scallions and cilantro.

Teriyaki Pineapple Skewers
2 tbl tamari
2 tbl plum sauce
1 tbl agave
1 tsp sriracha
1/2 tsp toasted sesame oil
1 fresh pineapple, large cubes
wood skewers, soaked in water

Toss all of the ingredients together and let marinate for at least 30 minutes. Add 4 pieces on each skewer.
Preheat a grill or grill pan to medium and cook on each side until you get a nice char. Because of the natural sugars in the pineapple, this will happen fast so don't walk away! Pour any remaining marinade over the pineapple and serve.