Vegan Pineapple and veggies Rice

This will be one of the easiest things you'll ever cook, trust me. You can prep it in 5 to 10 minutes, and it cooks in about 20 minutes. So if you are in a rush, this is your dish.

Its amazing eaten cold too, so it's lunch box friendly. An ideal dish if you meal prep on the weekends for the week ahead. This recipe calls for already cooked rice, so if you still have to cook your rice, then it will take a bit longer, if that's the case, start with your rice, then while that cooks, you can prep the rest!

This recipe gives 6 individual servings. I hope you enjoy it as much as we did!

You will need:

1 yellow onion, diced 3 garlic cloves, minced 1/2 cup carrots or courgette 1/2 cup frozen or canned peas 1/2 cup frozen or canned corn 1 red pepper, diced 1 small pineapple Peanuts to garnish Spring onion or chives to garnish 1/4 cup of aminos 1 tbsp of Sriracha sauce (more if you want it more spicy)

In a wok, put a bit of wok oil on a low heat, when hot add your onion, cook for 3 to 5 minutes, until it starts to brown. Add garlic, carrot, pepper and cook for 5 to 7 minutes until soft. Add your rice (cooked, it's OK to use left over rice, or like I did, make a fresh pot), corn and peas, add your aminos sauce and your Sriracha. Stir until well combined. And last but not least add your pineapple and allow it to cook for a couple of minutes. Serve in a bowl. Or the pineapple shell. Garnish with peanuts (or pecans like I did) and fresh onion greens.