Pineapple Fried Rice recipe

8 servings

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

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.