Pineapple Fried Rice

This is a delicious recipe – one of my favorites.  Veggie eaters and the meat eaters both will enjoy…

Pineapple Fried Rice
Submitted by:  Marilyn
” A version of fried rice using tofu and pineapple.
Light, tasty, and easy. Serve with hot sauce or extra soy sauce. “
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
1/2 teaspoon sesame oil
1 (12 ounce) package tofu, diced
3/4 cup chopped mushrooms
3 tablespoons soy sauce
3 green onions, thinly sliced
1 cup diced carrots
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.
Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 535
Protein 19g
Total Fat 11g
Sodium 717mg
Cholesterol 106mg
Carbohydrates 90g
Fiber 3g
Reader Comments:
1 -
My husband and I thought this was OK, but my picky
“if it’s not a hotdog I don’t want it” kids complained.
I added a can of sliced waterchestnuts and sliced bamboo shoots.
Next time I’ll also add celery and other veggies I have on hand.

Submitted by:  Marilyn

” A version of fried rice using tofu and pineapple.

Light, tasty, and easy. Serve with hot sauce or extra soy sauce. ”

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

1/2 teaspoon sesame oil

1 (12 ounce) package tofu, diced

3/4 cup chopped mushrooms

3 tablespoons soy sauce

3 green onions, thinly sliced

1 cup diced carrots

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.

Nutrition at a glance

Servings Per Recipe: 4

amount per serving

Calories 535

Protein 19g

Total Fat 11g

Sodium 717mg

Cholesterol 106mg

Carbohydrates 90g

Fiber 3g

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Filed under: Veggie Recipes

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