Ingredient:
1/4 cup coconut or sesame oil
1/4 cup grated gingerroot
2 cloves garlic, chopped
3 cups cooked brown rice
1 1/2 cups fresh or canned pineapple chunks
1/4 cup finely chopped fresh cilantro
1/4 cup chopped macadamia nuts
Method:
In wok or 12-inch skillet, heat oil over medium-high heat. Add gingerroot and garlic; cook and stir 1 minute.
Add rice; stir to coat. Stir in pineapple, cilantro and nuts. Cook, stirring frequently, until thoroughly heated.
1/4 cup coconut or sesame oil
1/4 cup grated gingerroot
2 cloves garlic, chopped
3 cups cooked brown rice
1 1/2 cups fresh or canned pineapple chunks
1/4 cup finely chopped fresh cilantro
1/4 cup chopped macadamia nuts
Method:
In wok or 12-inch skillet, heat oil over medium-high heat. Add gingerroot and garlic; cook and stir 1 minute.
Add rice; stir to coat. Stir in pineapple, cilantro and nuts. Cook, stirring frequently, until thoroughly heated.
