Rating: 3.5 stars 3.4
37 Ratings
  • 5 star values: 5
  • 4 star values: 16
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 3

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

Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Open can of crushed pineapple and drain juice into a cup.

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  • 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.

  • 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 Facts

266 calories; protein 9.2g; carbohydrates 44.9g; fat 5.6g; cholesterol 46.5mg; sodium 373.5mg. Full Nutrition
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