Here’s a crucial tip: don’t use hot rice!! This is the perfect dish to use on that day old rice you have lying around in the fridge. I highly recommend using short grain brown rice- it gives it a sumptuous, chewy texture.
|1||red onion (small, chopped)|
|1 T||sesame oil|
|1 T||braggs (or 2 tsp soy sauce)|
|2 c||rice (cooked and cooled)|
|3 c||pineapple (chopped, reserve juices for later)|
|1||tomato (small, chopped (optional))|
|1 t||curry powder|
|2 T||cilantro (fresh, chopped)|
In a large saucepan or wok, heat the sesame oil over medium high heat. Add the chopped onion and sauté until the onions become translucent. Add this point, add the Braggs/soy sauce, rice, pineapple, tomato, raisins, curry and turmeric. Reduce heat to medium. Mix thoroughly and cook for 5-7 minutes, turning frequently (a wooden rice paddle works extremely well!). If you want a fruitier rice, add some of your reserved pineapple liquid at this point- it will infuse the rice with an extra bit of tropical flavor. Once all the ingredients are heated through. Season with your salt and pepper, and serve with a pretty sprinkling of cilantro.