CURRY PINEAPPLE FRIED RICE

1 1⁄2 cups uncooked brown rice 3 1⁄3 cups water
1 tablespoon curry powder
2 tablespoons soy sauce

2 tablespoons vegetable oil
1 pound boneless chicken, cubed (optional) 1 small onion, diced
1 cup frozen peas *I like using chopped zucchini in place of peas
1 (20 oz.) can pineapple chunks, drained 

1. Bring the rice and water to a boil in a saucepan over high heat.  Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
   
2. Mix together curry powder, soy sauce and pineapple juice in a small bowl.
   
3. Heat oil in a large skillet or wok over medium-high heat.  If using chicken add it and onions to hot pan. Cook chicken until no longer pink and onions until they are translucent, about 5-7 minutes. Stir in peas, cooked rice, and pineapple chunks. Add curry mixture to rice mixture and cook until heated through, stirring occasionally to prevent rice from sticking to pan, 5-10 minutes.
   

Yield: 6 servings