1 Pineapple sliced in middle and carved out to put the fried rice in
1/2 Pineapple diced
3 Carrots diced
Coconut Oil
1 small onion diced
4-6 Cloves Garlic diced
Vegetable Stock
2 Cups cooked Brown Rice
1 cup frozen green peas
1/2 tbs Curry Powder
Tamari
Malton Salt
Black Pepper
Nuts/Chives
Garnish: Chives, choice of nuts Pistachios or Cashews
Cook the brown rice: 4 cups water boiled, salt the water, add 2 cups brown rice, bring to simmer and cover, time for 20 minutes and check for doneness. Set aside.
Prepare the pineapple. Chop the carrots.
Prepare a large iron skillet with coconut oil, heat; add the onion and sauté for a few minutes stirring, add the garlic, and the carrots, sauté for approximately 2 to 3 minutes, adding curry powder, splash of Tamari.
Add some stock around a 1/4 cup and cook stirring frequently until the carrots are tender, add the pineapple and sauté until tender, add the rice and more stock if necessary, sauté on high heat. Add the peas the last 3 minutes and cook, add a dash of salt and taste for doneness.
Serve hot dished into the carved out pineapple and add edible flowers, chives and nuts.