Recipe Type: Supper
Serves: 4
What an interesting and delicious combination of flavors that is a must try! This recipe can be made with or without chicken depending on preference.
Ingredients

• 1 1/2 cups brown rice (3 cups total cooked)
• 5 tablespoons coconut oil
• 3 large organic eggs, beaten
• 2 cups canned organic pineapple chunks, drained and chopped
• 1 cups carrots, diced
• 1 cups yellow onion, diced
• 1 cup frozen green peas, thawed
• 1 cup frozen yellow corn, non-GMO
• 2 tablespoons garlic, minced
• 1/2 scallions, finely chopped
• 2 tablespoons gluten-free soy sauce
• Sea salt and pepper
• Chicken, cooked and chopped if chicken is desired

Instructions

1. Cook the rice according to the package instructions. Allow to cool for at least 2 hours before making the fried rice.
2. IN a large wok of skillet, heat 1 tablespoon of the oil over medium heat, tilking the pan to coat the sides. Add the eggs to the wok and cook, stirring, until thickened, 3 to 4 minutes. Shread or break up the scrambled eggs and set aside.
3. In the same wok, heat 3 tablespoons of the oil over medium-high heat. Add the pineapple, carrots, onions, peas, corn, and garlic and cook, stirring frequently, until the onions become translucent, 5 to 7 minutes.
4. Stir in the cooked rice, scallions, soy sauce, the remaining 1 tablespoon of the oil, and salt and pepper to taste. If adding chicken, could add at this time as well. Cook, stirring, until the rice begins to brown, 5-6 minutes. Stir in the cooked eggs and serve.

 
Notes

Complexity: Very easy