Pineapple Fried Rice

We had the most amazing pineapple fried rice the other night from a Thai restaurant, and I just had to have it again! It's easier than you think to make, and you can pretty much modify to fit your tastes in any way you want (vegetarian or not). It makes a heaping amount of food too, so you know you'll have great leftovers for lunch or another dinner later in the week.

INGREDIENTS

• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon ginger powder
• 1/4 teaspoon pepper
• 4 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 carrots, peeled and chopped
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 cup celery
• 3 cups cooked brown rice
• 1 whole chopped pineapple
  
  OPTIONAL EXTRAS
   
• 1/2 cup diced ham
• 2 eggs, beaten
• 1/2 cup cashews

DIRECTIONS

1. In a small bowl, whisk together soy sauce, sesame oil, ginger powder and pepper and set aside.
2. Make your brown rice according to directions, so it's ready to be added later.
3. Heat 1 tablespoon olive oil in a large pan over medium heat. Add beaten eggs and cook until the eggs are scrambled. Transfer eggs to empty bowl and set aside.
4. Heat another tablespoon olive oil in the pan and add the chopped pineapple. Cook it until the liquid has evaporated and the pineapple is caramelized on the edges, about 3-5 minutes. Then add to the bowl with the eggs and set aside.
5. Heat 2 tablespoons olive oil in the pan over medium high heat. Add garlic and onion and cook until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook until vegetables are tender, about 3-4 minutes.
6. Stir in rice, pineapple, ham, eggs, cashews and soy sauce mixture. Cook, stirring constantly, until heated through, about 3 minutes.
7. Eat it up while it's hot!