Step 1

Place the Sauce Ingredients in a bowl, mix well, set aside.

Step 2

In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions, sauté over medium-high heat for approximately 7 to 9 minutes to soften, then add all the remaining Base Ingredients. Sauté until the veggies reach the desired tenderness, about 3 to 4 minutes.  Add a splash of water if the veggies start to stick or burn.

Step 3

Stir in the refrigerated rice and diced pineapple, stirring constantly for 1 minute, then add the Sauce Mixture, stirring constantly until everything is heated through, approximately 3 to 4 minutes.

Step 4

Serve immediately, topped with sliced green onions and toasted sesame seeds.