Pineapple Rice

2 cups jasmine rice cooked in 3 cups veggie broth
1 cup chopped carrots
2 stalks chopped celery
4 eggs
1 tsp garlic powder
3-4 tbsp extra virgin olive oil
1 can pineapple slices (in 100% pineapple juice)
chopped chives

Salt and Pepper to taste (shouldn't need much salt because the broth is a bit salty)

Cook the rice in the broth to just done (once the broth boils, put the rice in, turn the stove to low, put a lid on the rice and let it sit for 15 min, stir occasionally to make sure it doesn't burn). This recipe is also good with left over rice!

While the rice is cooking:

Chop the carrots and celery.
In a large frying pan (Big enough to hold all the rice), heat the olive oil to medium-high heat. Saute the carrots for 5 minutes. Scramble up the eggs and move the carrots to the side of the pan. Pour the eggs in the middle so they cook, and let them cook up a for a minute and then scrape them, do that until the egg is completely cooked. Add the celery, mix in the garlic powder, salt and pepper. Let the celery cook up a bit, then add the rice. Mix everything in well.

You can garnish this with some chives!

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BATTRICIA.