Submitted by: Marilyn
” A version of fried rice using tofu and pineapple.
Light, tasty, and easy. Serve with hot sauce or extra soy sauce. ”
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
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
Total Fat 11g
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.