Teriyaki Edamame Pineapple Bowls

Ingredients

• 2 Cup instant white rice - 2 (cups)
• 2 Cup water - 2 (cups)
• 2 Cup frozen shelled edamame - 2 (cups)
• 4 Cup frozen broccoli florets - 4 (cups)
• 1 Can canned pineapple chunks in juice, drained - 1 (20-ounce can), drained
• 0.5 Cup bottled vegan alcohol-free teriyaki sauce - 1/2 (cup)
• 1 Tablespoon neutral vegetable oil - 1 (tablespoon)
• 0.5 Teaspoon garlic powder - 1/2 (teaspoon)
• 1 Tablespoon sesame seeds - 1 (tablespoon)

Instructions

1. Drain pineapple

   1. Drain the pineapple chunks and set them aside.

2. Cook the rice

   2. Bring the water to a boil in the medium saucepan. Stir in the instant white rice, cover, remove from heat, and let stand for 5 minutes.

3. Start the vegetables

   3. While the rice stands, heat the vegetable oil in the skillet over medium-high heat. Add the frozen edamame and frozen broccoli florets.

4. Cook covered

   4. Cover and cook for 6 minutes, stirring once, until the vegetables are hot and tender-crisp.

5. Add pineapple and seasoning

   5. Add the pineapple chunks and garlic powder. Cook uncovered for 2 minutes, stirring often.

6. Glaze with teriyaki sauce

   6. Stir in the vegan alcohol-free teriyaki sauce and cook for 2 minutes, until glossy and heated through.

7. Assemble and serve

   7. Fluff the rice with a spoon, divide it among bowls, top with the teriyaki edamame mixture, and sprinkle with sesame seeds.