Pineapple Fried Rice recipe

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Ingredients

1 (8 ounce) can crushed pineapple with juice
4 cups water
2 cups white rice
1 tablespoon peanut or walnut oil
2 eggs, beaten
½ teaspoon sesame oil
1 (12 ounce) package tofu, diced
¾ cup chopped mushrooms
3 tablespoons soy sauce
3 green onions, thinly sliced
1 cup diced carrots

Nutrition Info

266 calories
carbohydrate: 44.9 g
cholesterol: 46.5 mg
fat: 5.6 g
fiber: 1.7 g
protein: 9.2 g
saturatedFat: 1.1 g
servingSize: -
sodium: 373.5 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Open can of crushed pineapple and drain juice into a cup.

  2. In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. Add rice. Bring mixture to boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender.

  3. In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. Slide eggs out of the wok to a plate - cut into short, narrow strips. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. Stir in cooked rice, pineapple, and egg strips. Heat until everything is heated through.

Recipe Yield

8 servings

Recipe Note

A version of fried rice using tofu and pineapple. Light, tasty, and easy. Serve with hot sauce or extra soy sauce.

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