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 caloriescarbohydrate: 44.9 gcholesterol: 46.5 mgfat: 5.6 gfiber: 1.7 gprotein: 9.2 gsaturatedFat: 1.1 gservingSize: -sodium: 373.5 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Pineapple Fried Rice
Directions
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Open can of crushed pineapple and drain juice into a cup.
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.