Pineapple Fried Rice

Serves: 4

Beans

3/4 cup chickpeas

Overnight soak chickpeas in water.

Cook chickpeas with salt and water in instant pot, manual mode for 15 minutes.

Yields: ? cups cooked chickpeas

Rice

2 cups rice

Cook rice with 1:2 ratio of water and allow it to cool.

Vegetables

2 tbsp coconut oil

1 cup onion, chopped
1 and 1/2 tbsp garlic, grated
2 tsp ginger, grated
1 tsp red chili flakes
1/4 tsp turmeric powder

1/2 cup carrot, peeled and diced (1 xx-small carrot)
1/2 cup beans, chopped (12 beans)
3/4 cup bell peppers (1/4 small red, 1/4 small yellow and 1/4 small orange)
1/2 cup mushroom (2 x-large white mushrooms)
3/4 cup zucchini (1 xx-small zucchini)

1/2 cup broccoli / broccolini (stems and florets kept separately)

1/2 cup eggplant, chopped
1/4 cup peas
1 bokchoy, chopped (leaves and stems kept separately)

1 tsp salt

3 cups fresh pineapples, chopped

2 cups cooked chickpeas

1 cup green onion, chopped (6 green onions)
2 tsp salt

Heat oil in a pan, add onion and saute for 5 minutes in medium flame.

Add garlic, ginger, red chili flakes, all the veggies (if adding bokchoy, add just the stems, if adding broccoli, just add stems at this time), salt and saute for 10 more minutes.

Add pineapples, bokchoy leaves, broccoli florets and saute for 5 more minutes.

Add rice, cooked chickpeas, green onions, salt and mix well.

Cook for 5 more minutes in low flame, until all the ingredients are combined and heated through.

Remove from heat.

Garnish

1/4 cup cashews, toasted
cilantro, chopped

Garnish with cashews and cilantro and serve.

Source: veganhuggs
Taste Note: Tastes AWESOME
Yields: 14 cups
Note: I forgot to add turmeric powder.