Asian-style Fried Rice And Beans

Ingredients: 1/2 pineapple, peeled, cored, and sliced, or one 8 ounce can pineapple slices 1 tablespoon vegetable oil 2 medium carrots, thinly biased-sliced 4 cloves garlic, minced 2 teaspoons grated fresh ginger** 2 cups cooked brown rice

1 15 ounce can garbanzo beans (chickpeas), rinsed and drained 1 cup frozen peas, thawed 3 tablespoons reduced-sodium soy sauce 1/3 cup snipped fresh cilantro 1 lime, halved Fresh cilantro leaves

Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 minutes per side or until golden brown. Remove from skillet; set aside. Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots; cook, stirring frequently,

for 5 minutes or until just tender. Add garlic and ginger; cook for 30 seconds. Stir in brown rice, garbanzo beans, and peas. Add soy sauce. Cook and stir about 4 minutes or until heated through. Stir in the 1/3 cup cilantro. Return pineapple to skillet; heat through.

To serve, squeeze lime over pineapple mixture. If desired, top with additional cilantro leaves. **Fresh ginger is a freezer gem. Place unpeeled ginger in a freezer bag. When a recipe calls for fresh ginger, peel and grate in its frozen state, no thawing required**