This is so good. You'll experience it when you make it. It's a mainstay in our house.

Teriyaki Fried Rice (Serves 2 – 3) *Adapted from Forks Over Knives

Teriyaki Sauce

• 1 small garlic clove, crushed
• 2-inch piece of ginger, finely grated
• 1 tablespoon miso or 1 tablespoon Balsamic vinegar
• 1 tablespoon no salt seasoning (optional)
• 2 tablespoons date paste
• ½ cup filtered water
• 1 tablespoon cornstarch

Add all ingredients to a bowl and mix well. Set aside.

Fried Rice Ingredients

• 2 carrots, diced
• 1 bunch green onions, cut in diagonal slices
• 4 mushrooms, sliced
• 1 red pepper, cut in thin slices
• 1 cup sugar snap peas, cut in half or diagonal
• 1 small head broccoli or 1 cup frozen broccoli, cut in pieces
• 2 cups cooked rice
• 1 cup frozen corn
• ½ cup chopped cilantro
• 4 cups baby spinach
• 1 cup pineapple, fresh or frozen, cut in pieces
• Handful of almonds

In a large pan add 2 tablespoons filtered water, carrots, mushrooms and red pepper. Cook until beginning to soften.

Add green onions, broccoli, sugar snap peas, corn, and almonds. Stir well and cook another 5 to 7 minutes.

Add spinach, pineapple, cilantro, rice and sauce. Stir until well combined and spinach is wilted.

Serve and enjoy.