Pineapple Fried Rice

Add the jasmine rice, 1 ¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, and reduce heat to low. Simmer rice until all the water is absorbed and the grains are tender, about 14 to 16 minutes.

Preheat oven to 425°F. Trim the bottom inch off the stems of the broccolini. Chop the scallions into 1 inch pieces, separating the dark green parts from the light green and white parts. Peel and mince the garlic. Peel and thinly slice the carrot into rounds. Dice the pineapple into ½ inch pieces.

Place the broccolini on the baking sheet with 2 tsp vegetable oil and a good pinch of salt and pepper. Toss to coat evenly, then roast until brown and crisp in spots, about 14 to 16 minutes.

Add 1 tbsp vegetable oil to the skillet. Once hot, add the chopped scallion whites, minced garlic, and sliced carrot, then cook until garlic is aromatic and vegetables soften slightly, about 1 to 3 minutes. Add the cooked rice, chopped scallion greens, diced pineapple, peas, tamari, and curry powder. Toss to combine and cook, stirring frequently, until fried rice is warmed through, about 2 to 3 minutes. Season with salt and pepper.

Drizzle just half the peanut sauce over the roasted broccolini and toss to coat evenly. Divide the pineapple fried rice between two large plates. Top with the broccolini and serve with any remaining peanut sauce.