This brown rice stir fry would be good at any meal, but we had it for breakfast. Sometimes I like something different than eggs and toast and other conventional breakfast fare.
While brown rice was cooking I toasted hazel nuts in a dry pan. When the nuts had cooled I rubbed off any skins that were loose.
Chopped onion, garlic and jalapeño peppers were sautéd until soft and the toasted hazel nuts and chopped Napa cabbage were added in.
Next it was pineapple chunks, cooked brown rice and cilantro to complete the dish.
This could have been seasoned any number of ways. I kept it simple with just salt and black pepper.