“A version of fried rice using tofu and pineapple. Light, tasty, and easy. Serve with hot sauce or extra soy sauce.” - by Marilyn
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 266 cal
- 13%
- Fat
- 5.6 g
- 9%
- Carbs
- 44.9 g
- 14%
Based on a 2,000 calorie diet
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Reviews (27)
Rate This Recipe
"If you're looking for something to make similar to the Thai recipes this is not it. It was incredibly bland. After spending an hour in the kitchen making this, I was so disappointed when I sat down ..." See moreto eat it. We eat a lot of Thai and Indian food and this doesn't come close to what I have had in a restaurant. Don't bother!"
HEATHER_D
"Folks, you should really review the base recipe, not the recipe after you've made lots of tasty modifications to it. ;-) The base recipe is very bland, but it's perfect to get started with - adding..." See more fresh garlic and ginger is a must. I'd also recommend adding a splash or two of rice vinegar."
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