Thai Pineapple fired rice and bean sprouts

My adventures with Brown Rice continues. Today it was thai pineapple fired rice with bean sprouts. Inspiration for the thai fired rice came from here.It was nice and easy recipe. I substituted brown rice in place of the white rice. One more way to disguise brown rice I guess..

Ingredients for Fried Rice:
- 1 cup brown rice cooked
- 2 cups chopped pineapple (I had fresh pineapple but canned will work great too)
- 1 small onion chopped
- 2 red chillies - adjust to taste (Brown rice is tougher so you can add a little bit more then you would if it was white rice)
- 1 carrot shredded
- 1/2 cups peas
- 1 egg optional
- 1/4 cup raisins
- 1/4 cup unsalted cashews
- 3 tbsp soy sauce
- 1 tsp coriander & cumin powder
- 1/2 cup cilantro leaves
- 2 tsp oil

Method:
1. You need old dried rice for this recipe. I did not have any so after I cooked the brown rice I put it away in the fridge for an hour.
2. In a tsp oil fry your raisins and cashews to a golden brown. Keep it aside. Now mix the soy sauce the cumin and cilantro powder and keep that aside too.
3. Meanwhile in a large pan/skillet add oil and your onions. Sauté till it becomes translucent. Move the onions to the side and add the eggs and scramble it. This will go really fast so keep an eye.
4. Add carrots, peas and cook for a few minutes. If the pan is dry keep sprinkling some water. Do not over cook these as you want your vegetables to have a crunch to it. Add the pineapple after the vegetables are cooked. Cook it for another minute or so.
5. Add the soy sauce mixture you prepared. Stir it all well. Taste test it and add salt accordingly.
6. Fluff up your cold rice. Add it to the vegetables and mix it all well. Add more soy sauce if you prefer. I add a couple more teaspoons in the end.
7. Reduce the heat and mix in your fried cashews and raisins.

Serve the rice hot in a bed of bean sprouts. Putting the bean sprouts is very easy. In a smoking hot pan add 2 teaspoons oil. Dump the bean sprouts. Sauté really fast. Add some sugar, salt, 1/2 tsp vinegar, black pepper and mix them all well. The whole dish comes together in 5 minutes as you want your sprouts to retain its crunch.