INGREDIENTS:

• 2 tbsp. vegetable oil
• 4 scallions, white and green parts separated and chopped
• 2 garlic cloves, minced
• 1 tsp. fresh grated ginger
• 2 cups pineapple chunks (about ½ of a pineapple)
• 3 cups cooked rice (preferably 1-2 days old and chilled)
• 1 red bell pepper, diced
• 1 cup shelled frozen edamame, thawed
• 3 tbsp. soy sauce or tamari
• 1 tbsp. sriracha (or to taste)
• 1 cup fresh basil leaves
• ¼ cup roasted peanuts

INSTRUCTIONS:

1. Place oil into large skillet and place over medium heat. Add white parts of scallions, garlic and ginger. Sauté about 1 minute. Add pineapple chunks and sauté until softened and browned in spots, about 5 minutes.
2. Raise heat to high. Add rice, bell pepper, edamame, soy sauce or tamari and sriracha. Cook, flipping often, until rice begins to dry out and crisp in spots, about 5 minutes. Remove from heat. Stir in basil and green parts of scallions.
3. Divide onto plates and sprinkle with peanuts. Serve.