In a small bowl, whisk together 3 tablespoons of tamari, 1 tablespoon of maple syrup, 1/2 teaspoon of garlic powder, a dash of hot sauce, and 1/2 teaspoon of ground ginger if desired. Set aside.

Heat your skillet over medium-high heat. Add 1 cup of pineapple chunks and sauté for about 4–5 minutes until caramelized and slightly golden. Remove and set aside to cool.

In the same skillet, add 1 diced red bell pepper and 1 thinly sliced red onion. Cook for 3–4 minutes until they soften.

Add 2 cups of shredded purple cabbage to the skillet and stir-fry for around 2–3 minutes. Push to one side and add 3 minced garlic cloves, cooking for about 30 seconds.

Stir in 3 cups of chilled brown rice and 1 cup of thawed green peas. Pour the prepared sauce over the mixture and stir thoroughly. Cook for an additional 3–4 minutes.

Gently fold the caramelized pineapple and sautéed veggies into the rice mixture. Remove from heat and serve hot.