Angela Rummans

Makes 6 Servings

3 cups cooked brown rice
12 oz frozen riced cauliflower
4 pineapple rings (canned or fresh)
4 oz chopped shiitake mushrooms
1 cup frozen diced carrot
1 cup frozen peas
1 cup frozen corn
1/2 cup chopped red bell pepper
1 tsp garlic paste
2 tbs coconut aminos
2 tbs liquid aminos
1 tbs vegan butter
1 tbs everything bagel seasoning
Spray olive oil

Sauce:
1 tbs vegan mayo
1 tbs ketchup
1 tbs sweet chili sauce
1/2 tbs Sriracha

1. In a large skillet over high heat lightly spray with olive oil and add pineapple rings to pan and brown on both sides. Remove from pan, chop into pieces and set aside.
2. In the same pan over medium high heat, lightly spray pan with olive oil and add 1 tsp garlic paste. Add red bell peppers and sauté 2-3 min. Add shiitake mushrooms and sauté another 3 min. Add frozen carrot, peas and corn and cook until thawed.
3. Add 2 TBS coconut aminos and cook until liquid cooks down and absorbs into veggies. Remove pan from heat.
4. In your largest pan or wok add 1 tbs vegan butter along with the riced cauliflower. Cook until thawed. Add cooked brown rice.
5. Next add veggies to the rice and stir until combined. Add 2 tbs liquid aminos and 1 tbs everything bagel seasoning. Stir well. Fold in pineapple pieces and remove from heat.
6. Serve while hot with sauce.

Sauce: combine all ingredients and stir well.