Ingredients

• 2

  cups
  Organic Long Grain White Rice suggested substitutions
• 3

  cups
  water
• 28

  oz
  pineapple, chunks, canned or 1 fresh pineapple, cut into chunks
• 2

  lb
  pulled pork, cooked
• 12

  oz
  bacon, sliced
• 1

  cups
  yellow onion, diced
• 1

  cups
  green onion, sliced
• 1

  cups
  red bell pepper, diced
• ¹⁄₄

  cups
  garlic, minced
• ¹⁄₄

  cups
  serrano chiles, sliced
• ¹⁄₄

  cups
  tamari
• 2

  tbsp
  oyster sauce
• 2

  tsp
  toasted sesame oil
• Crushed red pepper, for garnish
• Toasted macadamia nuts, for garnish
• Green onion, for garnish

Instructions

1. Add 2 cups of Lundberg Organic Long Grain White Rice and 3 cups of water to a large saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 15 minutes. Remove from heat, keep covered, and steam for 10 minutes. Fluff with a fork and set aside. (Note: To prepare in a rice cooker, use the same liquid to rice ratio. If rice is too firm at the end of cooking, it may be necessary to add 1-2 Tbsp. liquid and cook longer.)
2. In a medium sauté pan over medium heat, add bacon and sauté until crispy. Remove bacon and set aside.
3. In the same sauté pan used for bacon, add yellow onion and sauté for 5 minutes over medium heat. Add garlic and sauté for another 3 minutes. Add tamari, oyster sauce, and sesame oil and stir frequently for an additional 3 minutes. Set aside.
4. Cook pulled pork according to package directions. Set aside.
5. In a small sauté pan over medium-low heat, add chopped macadamia nuts. Sauté for 5-7 minutes until lightly toasted.
6. In a large mixing bowl, add the cooked rice, bacon, onion mixture, green onion, red bell pepper, and drained pineapple chunks. Stir to fully incorporate. Add 2 cups of the rice mixture to each bowl. Top with pulled pork, green onion, serrano chiles, crushed red pepper and toasted macadamia nuts. Enjoy!