Making Pineapple Fried Rice

"Then, I have four ounces--which is a quarter of a pound--of pea pods, which I've sliced. I'm going to stir this in. I really want to keep these nice and green, and nice and crisp, so I'm not going to cook this for probably more than about a minute now. Just enough to get a little bit warm, but not mushy. It's looking good, it smells even better. I'm going to turn my heat off, and I'm going to add a cup of cilantro leaves. Remove the pan from the heat entirely. Stir it really well, and this is delicious by itself. I often serve it with some type of a tofu dish--often I make sweet and sour tofu to put on top of it. But this is great as leftovers, it's even good cold the next day. And once I say--once you have your rice cooked, it really takes no time at all. It actually takes less time than going to the phone and ordering from your favorite take-out restaurant, and it's a lot healthier--no MSG when you make it at home. That's it, I'm just going to put it in a bowl, get some chopsticks. I need a bigger bowl. I like eating with chopsticks. There you have it: beautiful, easy, healthy pineapple fried rice. Let's see how it tastes. Just like a Chinese restaurant. So thank you so much for watching Expert Village, I'm Chef A. Jaye, take care."