Directions: |
Directions:Steam the rice or quinoa. While that's finishing, chop up broccoli, mushrooms, okra, scallions, shallot, and garlic. Tear up the cilantro leaves (not too small, or they'll burn in the pan) and set aside. You may want to leave a few whole for garnish. Scramble the eggs in a small bowl or cup. Slice the top off the chili pepper, and then slice it lengthwise to reveal the seeds. Remove the seeds with a spoon, then chop it up into thin slices. Wash your hands thoroughly. To prepare a pineapple, cut off the top and then slice in half horizontally. Wrap up one half and keep it in the fridge. Carefully remove the skin with a very sharp knife. slice up the pineapple into thin pieces by quartering the half and slicing. Don't forget to cut around the hard, bitter core. Place it in a bowl and set aside, you won't be adding the fruit until later.
Heat up the oil in a wok or large, non-stick skillet. Cook the onions on a low heat for about 6 or 7 minutes, taking care not to burn. Add the garlic and saute until golden and fragrant. Toss in the vegetables and chili. Let everything cook until vibrant, about 8 minutes. Add the rice/quinoa, toss, and add the soy sauce. Your flame should be high now. Make a small well either on the side or in the middle of the wok. Pour in the eggs, let sit for about 10 seconds, then stir vigorously to incorporate it with the rest of the food. Add the scallions, pineapple and torn cilantro and cook another 2 minutes. Garnish with cilantro leaves. |
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