Fried Rice with Sweet Pineapple

There’s fried rice and then there’s this fried rice. The pineapple adds not only sweetness and a light energy, but enzymes to help us digest the grain and tofu. Brilliant!
Makes 4-6 Servings
Ingredient List: 
3 or 4 slices fresh ginger, fine matchstick pieces 
2 or 3 cloves fresh garlic, finely minced 
1 small leek, split lengthwise, rinsed well and thinly sliced on the diagonal 
Organic soy sauce
3 to 4 dried shiitake mushrooms, soaked until tender and thinly sliced 
1 carrot, cut into fine matchstick pieces 
¼ small head green cabbage, finely shredded 
Mirin or white wine
1½ cups cooked short-grain brown rice 
Spring or filtered water
Toasted sesame oil
2 cups cubed fresh pineapple 
2-3 whole green onions, thinly sliced on the diagonal
Step By Step Instructions: 
Place a small amount of oil, the ginger, garlic and leek in a deep skillet over medium heat. When the vegetables begin to sizzle, add a dash of organic soy sauce and sauté 2 to 3 minutes. Stir in mushrooms and carrot and another dash of organic soy sauce and sauté 2 minutes. Add cabbage, a dash of organic soy sauce and a generous splash of mirin/wine. Sauté until the cabbage just wilts. Top with brown rice. Season lightly with organic soy sauce and add about 1/2 cup water. Cover, reduce heat to low and cook until water is absorbed into the dish, 7 to 10 minutes. 
Remove from heat and stir in a modest drizzle of sesame oil, brown rice vinegar and pineapple. Serve garnished with green onions.