Ingredients:

1 pineapple (halved, core removed)
2/3 cup peas
Handful mushrooms (sliced finely)
1 carrot (diced)
1 zucchini (diced)
1 small red capsicum (diced)
Handful diced shallots
1 small brown onion (diced)
1/2 lime
1 cup brown rice
2cm x 3cm cube of ginger (skin removed)
2 tbsp olive oil

Method:
Bring 2 cups water to the boil in a pot, add your rice and let simmer until cooked through. Stir occasionally.
Remove pineapple flesh and dice into small cubes, set aside.
Prepare all vegetables as mentioned above.
Add olive oil to a heated frypan, add your onion until golden/ translucent.
Add in all other vegetables (except peas) and shallots, fry them off until slightly soft.
Grate your ginger over your vegetables and stir through
Add in your peas (you still want these to be slightly crunchy to serve).
Once your rice has cooked through, add your rice to the frypan and stir it through your vegetables.
Add your pineapple cubes and stir through again.
Scoop your fried rice into your pineapple boats to serve.
Serve with a wedge of lime.