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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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.
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