SUMMER MENU-A-DAY FOR JULY ~ Teriyaki Pineapple Fried Rice

 
+ SUMMER MENU-A-DAY FOR JULY +

Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#18 - Teriyaki Pineapple Fried Rice

 

This is a delicious meatless meal! You can easily add chicken if your family wants something heartier, or to keep it meatless, add some grilled tofu or Portobello mushrooms.

 

Teriyaki Pineapple Fried Rice

1 teaspoon plus 1 tablespoon Wildtree Natural or Roasted Garlic Grapeseed Oil

2 carrots, grated (about 1 cup)

¼ cup scallion, chopped

¼ teaspoon fresh grated ginger

1 teaspoon Wildtree Garlic Galore Seasoning Blend

2 cups cooked white rice

1 cup diced pineapple

3 tablespoons Wildtree Teriyaki Sauce

 

Heat 1 teaspoon Grapeseed Oil in a nonstick skillet over medium heat. Add the carrots and scallion; sauté until tender. Add the ginger and Garlic Galore; stir until combined. Transfer to a bowl. In the same skillet heat the 1 tablespoon Grapeseed Oil over medium high heat. Add the rice and pineapple. Sauté to coat in the Grapeseed Oil. Let the mixture sit for a few minutes without stirring so the rice can brown. Toss and repeat until the rice and pineapple are browned, about 6-8 miniutes. Return the carrot mixture back to the pan along with the Teriyaki Sauce. Toss to combine, heat thoroughly

 

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