1 (8 oz.) can sliced pineapple in 100% juice, reserve juice and chop pineapple into bite-sized pieces
3 tsp. wok or canola oil
⅓ cup chopped onion
1 large garlic clove, chopped
½ tsp. minced ginger
⅔ cup shredded carrot
¼ cup chopped celery
4 oz. andouille sausage, chopped
4 oz. tiny shrimp
2 green onions, finely chopped
Instructions
Rinse rice under cold water for 30 seconds. Add rice and water to a rice cooker. Set to brown rice and cook until fluffy. Or, if you don't have a rice cooker, cook rice according to package instructions. Cool rice completely. I like to spread the cooked rice on a baking sheet and pop in to the fridge to blast chill. You want the rice to be cold when you cook it. You can do this the day before, or earlier in the day to save time.
Whisk sesame oil, tamari,oyster sauce, 1 Tlbs. pineapple juice from canned pineapple, and rice vinegar together in a small bowl. Set aside.
Heat a large non-stick skillet or seasoned wok to a high heat. Add one teaspoon of oil. Add onion, garlic, shredded carrot, celery, and ginger. Stir-fry with a spatula until slightly softened, about 2 minutes. Transfer to a plate.
Add another teaspoon of oil to skillet or wok. Add pineapple and chopped sausage. Stir-fry with a spatula until caramelized, about 30 seconds to one minute. Transfer pineapple and sausage to the same plate with veggies.
Add remaining oil to pan, add cooled rice. Stir-fry with a spatula for 1-2 minutes until hot and rice is started to crisp up. Add veggies, pineapple, sausage, and shrimp back to the pan with the rice. Stir-fry 30 seconds to 1 minute or until everything is incorporated. Add sauce. Continue to toss with the rice with the spatula until he sauce has fully cooked in to the rice. Add green onion, toss. Season to taste with salt and pepper.
Notes
To save time, buy 3 cups of cooked brown rice from your local Chinese carryout restaurant.