1 20 oz can diced pineapple, drained
4-5 scallions, chopped
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 red bell pepper, diced
1 cup shelled edamame
¼ cup tamari
1-2 tbsp sriracha
½ cup fresh basil, chopped
¼ cup peanuts, roughly chopped
3 cups cooked rice
(Optional) 1 block of extra firm tofu, cut in to cubes and baked for about 20 minutes on 400°
Place a large skillet over medium-high heat.
Add pineapple in an even layer and cook for about 3 minutes, until the bottoms brown, and then flip and cook another 3 minutes.
Remove the pineapple from the skillet and set aside.
Add the scallions, garlic, and ginger to the skillet (splash some water in the skillet to prevent sticking) and sauté for about 1 minute.
Add the bell pepper and sauté for about 1 minute.
Add the rice, tamari, and sriracha and cook for 2-3 minutes.
Add the edamame and cooked tofu and pineapple and cook for about 1 minute.
Remove the skillet from the heat and stir in the basil and peanuts. Garnish with peanuts, scallions, and basil.