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30 minutes
30 minutes
- 1/4 cup coconut or sesame oil
- 1/4 cup grated gingerroot
- 2 cloves garlic, chopped
- 3 cups cooked brown rice
- 1 1/2 cups fresh or canned pineapple chunks
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup chopped macadamia nuts
- Heat oil in a wok or 12-inch skillet over medium-high heat. Cook and stir gingerroot and garlic for 1 minute.
- Combine the rice into the mixture, ensuring every grain is coated evenly. Gently mix in the pineapple, fresh cilantro, and crunchy nuts. Cook while stirring often, until everything is thoroughly heated.
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