Here's a little fake out take out action for when you're craving Chinese. Don't let the length of the ingredient list scare you... it's just lots of good-for-you veggies :) Pineapple Fried Rice from Blog Soup makes 4 entree servings or 6 side dish servings 2 c. brown rice 2 c. water 1 can pineapple chunks 1 can diced water chestnuts 1/2 c. green peas 1/2 c. corn 1/2 c. shredded carrots 1/2 onion diced 6 or 7 baby ports, sliced 1 c. snow peas 1 clove garlic 1 chicken breast, diced into small pieces 3 T. canola oil 2 T. hot sesame chili oil Emeril's Asian Essence Soy sauce Sesame Seeds (optional) Boil water and add rice. Turn down to low and allow to cook. Fluff with a fork when done. Meanwhile, heat the oils in a pan over medium-high heat. Add the chicken, garlic and onion; stir-fry 3 minutes. Add vegetables, pineapple chunks and water chestnuts and sprinkle with Essence. Continue to stir-fry until vegetables are crisp-tender. Toast sesame seeds in a warm pan. When vegetables are cooked to your liking, combine the rice and the stir fry. Add soy sauce. Continually taste until the rice is seasoned to your taste. Top with toasted sesame seeds. Pair with some Chung's vegetable egg rolls and you're good to go!