Ingredients

2 tablespoons coconut oil

1 small red onion , diced

3 cloves garlic , minced

1 tablespoon fresh ginger , grated

1/2 teaspoon crushed red pepper (optional)

1 cup carrots , peeled & diced (or matchstick)

1 1/2 cups pineapple chunks

3 cups cooked rice , chilled for 6-8 hours if possible

1/2 cup green onion , sliced + more for topping

3 tablespoons coconut aminos

1 1/2 teaspoons curry powder

1/2 cup peas

Optional Toppings

1/2 cup roasted cashews

1/4 cup cilantro, chopped

Instructions

1. Whisk the coconut aminos and curry powder together. Set aside. 

2. Heat coconut oil in a large pan over medium heat. Add onions and sauté for 2-3 minutes, until softened. 

3. Now add the garlic, ginger, red chili pepper flakes and carrots. Sauté 7-9 minutes or until carrots are tender. (* if veggies start to stick, you can add a splash of vegetable broth to deglaze)

4. Add the pineapple chunks and sauté until slightly browned, about 4-5 minutes

5. Add coconut aminos, rice, peas and green onions. Stir frequently. Taste for seasoning and add more if needed. Cook about 4-5 minutes, until all ingredients are combined and heated through.

6. Remove from heat and serve with optional toppings. Enjoy! 

Recipe adapted from veganhuggs.com