Grilled BBQ Rice

We grill all summer long, and I get bored with the same old side dishes of salads and starches. "Grilled" BBQ rice is a play on fried rice, and makes use of the hot grill as well as any BBQ sauce already being used on your pork chops, chicken, or ribs. Add a scrambled egg to leftovers for a quick and tasty breakfast or lunch.

To make your own Sesame Ginger BBQ sauce combine ketchup, brown sugar, vinegar, prepared mustard, white onions, garlic, lots of fresh ginger, and a few tablespoons of sesame oil in medium-sized saucepan. Simmer for a few minutes, then puree.

Grilled BBQ Rice
1 1/2 cups brown rice cooked in one part pineapple juice, one part coconut cream
1 mango, sliced in strips lengthwise and secured with bamboo skewers
1 red onion, sliced in sections and secured with bamboo skewers
Sesame-Ginger BBQ Sauce (bottled or make your own)
Sesame oil, olive oil
1/2 cup carrots, chopped
3 green onions, chopped
1 jalapeno, diced
A few tablespoons fresh ginger and garlic
1/2 cup cooked bacon, chopped
Tamari or soy sauce, pepper to taste
Cashews or peanuts for garnish

Brush mango and red onion with several tablespoons of prepared BBQ sauce. Grill over direct heat until caramelized on both sides. Remove from heat; chop.

Heat saute pan over medium high and add a few teaspoons each of sesame and olive oil. Saute carrots until just tender, about 5 minutes. Add green onions and jalapeno and continue cooking additional 2 minutes. Add ginger, garlic, and bacon and cook additional 30 seconds. Add chopped mango and red onion and stir together until all vegetables are hot. Add rice and season to taste with additional BBQ sauce, tamari, and pepper.

Serve garnished with cashews or peanuts.