This semester we have been traveling Around the World in all of our classes.  Each week we visit a new place and cook exciting new recipes.  This week we landed in Hawaii.  With it being freezing cold here in NYC, we needed a dish that was warm for our bellies but could still transport us to the tropics.  


  • 3 cups cooked rice (brown or basmati work well in this dish)
  • 1 small yellow or red onion, diced 
  • 2 cloves of garlic, finely minced or grated on microplane
  • 1/2″ ginger root, peeled and minced or grated on microplane
  • 1 red bell pepper, diced small 
  • 1 cup broccoli florets, chopped
  • 2 eggs, whisked (optional)
  • 1/2 cup fresh pineapple, diced small
  • 2 tablespoons low-sodium tamari
  • 1 tablespoon toasted sesame oil
  • salt and pepper, to taste
  • drizzle of avocado oil or ghee
  • sesame seeds for garnish
  • scallions, scissor cut (for garnish)
  • cilantro, scissor cut (for garnish)
  • optional add-ins:  chicken, salmon, ground turkey, tofu, shrimp

Directions:  Heat a large skillet over medium heat.  Add in a drizzle of avocado oil or ghee.  Add onions and until translucent.  Add in the garlic and ginger.  Saut√© until fragrant.

Add bell peppers and broccoli, cook until crisp tender.

Move the veggies to the side and add in the egg and scramble, breaking it up into small pieces.

Stir in the rice and cook for 3-5 minutes letting it get a little crunchy, like fried rice.

Add in the tamari and sesame oil and cook for a few more minutes.

Fold in the pineapple and let it heat through.  

Season with salt and pepper to taste.


Did you make this recipe at home?  Share your creations to @freshmadenyc & #freshmadenyc

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