Pineapple Crunch Stir Fry

For 2:
  • 220g can of pineapple chunks
  • 4 chestnut mushrooms, sliced
  • 2 celery sticks, chopped
  • 2 small carrots, chopped
  • 2 spring onions, chopped
  • Juice of 1 orange
  • Handful of sesame seeds
  • 150g brown rice

  1. Rinse the rice a few times, then add enough water to cover (a couple of centimetres above the rice).
  2. Bring to the boil, then partly cover and leave to simmer for 25-30 minutes, stirring occasionally.
  3. Meanwhile, fry the spring onion, mushrooms and pineapple for a few minutes, followed by the carrot and celery.
  4. Pour in the orange juice and simmer for 5 minutes until everything is piping hot.
  5. Serve with the brown rice and sprinkle the sesame seeds on top.