1 1/3 C long-grain rice
2 bunches green onions (about 1 cup pieces)
2 tsp vegetable oil
2 medium sized carrots (about 1 cup sliced)
24 pre-cooked meatballs (see Marvelous Meatballs recipe), defrosted
1 C Chicken Broth
1 can Pineapple chunks packed in heavy syrup (needs heavy syrup to be sweet enough)
2 Tbls red wine vinegar or cider vinegar
2 Tbls soy sauce
1 Tbls finely minced fresh ginger or bottled minced ginger
2 cloves fresh minced garlic
2 Tbls cornstarch
Bring 2 2/3 C lightly salted water to a boil in a covered medium sized sauce pan. Add rice, sir and reduce heat to low. Cover and simmer until tender, about 20 minutes (or use rice cooker). Meanwhile, cut the green onions into pieces about 1 inch long, including some of the tender green tops to make 1 cup. Heat the oil in an extra deep 12-in, skillet over medium heat. peel carrots and cut into 1/4 inch slices and add to the skillet. Add the meatballs and cook stirring frequently, until the carrots are almost tender- about 3 minutes. Add onions, broth, pineapple chunks and syrup, vinegar, soy sauce, ginger and garlic to the skillet. Raise heat to medium-high and bring to a boil. Combine cornstarch with 3 Tbls cold water and disolve. Add mixture to skillet and cook until thick and bubbly, stirring. Remove from heat and serve over hot rice.
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