Pineapple Fried Rice with Garbanzo Beans
From my bestie, Jenny E. Thank you for sharing this wonderful recipe. I've even added this recipe into my company's online cookbook so I could share it with my whole company. It's that good. You mix pineapple and garbanzo beans with anything and it's delicious. Quick and easy dinner that the whole family will enjoy. Use the whole pineapple - that was the kids favorite part!
1 pineapple, peeled, cored and sliced
2 T. olive oil
4 medium carrots, sliced on the bias
6 garlic cloves, minced
4 teaspoons ginger, grated
6 - 8 cups cooked rice
2 - 15 oz. cans garbanzo beans, rinsed and drained
2 cups frozen peas
6 T. soy sauce
2/3 cup cilantro, chopped
1 lemon, sliced in wedges for serving
Heat olive oil and cook sliced pineapple on both sides until golden brown. Remove and cut pineapple in quarters.
Add another 1 T. oil to the same pan and cook carrots until tender, about 5-10 minutes. Add garlic and ginger and cook for 30 seconds. Stir in garbanzo beans and peas.
Add soy sauce (or liquid aminos). Cook and stir for 5 minutes until heated through.
Add cooked rice and stir.
Gently toss in cilantro and pineapple. Squeeze lemon juice over all.
Serve in a large bowl or individually serve as pictured.
I like to serve it with chili paste or sriracha on the side.