Thai Pineapple Fried Rice

1 small can pineapple tidbits

3-4 cups cooked brown rice

2 green onions, sliced

1½ tsp. minced garlic

¼ tsp. crushed red pepper flakes

¼ cup grated carrot

½ cup frozen peas

¼ cup craisins

½ cup whole cashews

3 Tbsp. soy sauce

2 tsp. curry powder

Mix 1 Tbsp oil with the rice; set aside.  In a cup, mix soy sauce and curry and set aside.  Drizzle 1-2 Tbsp oil in wok over medium-high heat.  Add green onions, garlic, and red pepper flakes, and stir fry about 1 minute.  Add carrot and peas, and stir-fry 1-2 minutes.  Add rice, pineapple, craisins, and cashews.  Drizzle curry mixture over and stir fry 5-8 minutes over medium-high heat.  Serve

Spicy Stir-Fried Sesame Broccoli

2 large or 3 medium broccoli crowns

1 Tbsp. soy sauce

1 Tbsp. sesame oil

2 Tbsp. water

1 Tbsp. sucanat

2 tsp. sesame seeds

Red pepper flakes to taste

Cut broccoli crowns into bite-sized florets.  Heat soy sauce, sesame oil, and water in wok or fry pan.  Stir in sucanat.  Add broccoli and stir quickly to coat.  Turn heat up to medium high and cover.  Cook broccoli 3-5 minutes until tender-crisp.  Uncover, add sesame seeds and red pepper flakes, and stir fry until any remaining liquid is reduced and flavors are mixed.