by Super User Featured Chef Adapted from The Garden of Vegan cookbook, by Tanya Barnard and Sarah Kramer.
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.
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.