Serves: 4
Prep Time: 30 minutes
Meal Occasion: Appetizer, Side Dish
Cuisine Type: Asian, Asian-American, Chinese
Ingredients
| 2 | cups UNCLE BEN’S® Boil-In-Bag Rice |
| 4 | cups crushed pineapple in juice, drained |
| 3/4 | cup sliced mushrooms |
| 3/4 | cup carrot coarsely shredded |
| 2 | large eggs beaten |
| 4 | tsp. soy sauce |
| 1 | tsp. ginger |
| 2 | cloves garlic finely chopped |
| 1/2 | cup green onions coarsely chopped |
| 1 | Tbsp. olive oil |
| 1/2 | tsp. black pepper |
| 2 | cups pineapple juice |
| 2 | tsp. toasted sesame seeds |
Instructions
1. Prepare rice according to package instructions, replacing half the water with 2 cups pineapple juice. Set aside.
2. Heat 1 tablespoon oil over medium-high heat in large skillet or wok. Add mushrooms, carrots, onions, garlic, ginger and sesame seeds. Cook 2 minutes.
3. Add pineapple and cook 1 minute more. Push vegetables to side of skillet and quickly scramble the eggs in same pan.
4. Add rice to skillet. Cook 2 minutes.
5. Add soy sauce and black pepper. Cook 1 minute more or until thoroughly heated.
