Pineapple Fried Rice

By RogRot

Ingredients

• 1 cup uncooked rice
• 8-12 ounces extra firm tofu
• 1 bell pepper
• 1 small/medium pineapple (you can use canned pineapple if needed)
• 1 cup frozen peas and carrots
• 1 egg
• 2 cloves of garlic
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped green onions
• 1/3 cup cashew halves

Details

Servings 3
Preparation time 10mins
Cooking time 20mins
Adapted from abeautifulmess.typepad.com

Preparation

Step 1

You could easily substitute the tofu for cooked shrimp or chicken, or even leave it out entirely. The very best thing you can do to elevate homemade fried rice is use day old rice. Weird, right? This will help to ensure your dish doesn't turn out soggy or clumpy. Just cook the cup of rice in two cups of water the day before you plan to use it and store in an air tight container in the refrigerator.

Chop up the veggies and thaw the frozen peas and carrots. Heat a large pan over high heat. Add in a tablespoon of oil and cook all the veggies until they just begin to soften (2-3 minutes). Remove to a plate. Reduce the heat down to medium. Crack the egg into the hot pan. Swirl to scramble, this will cook very quickly (a minute or less). Remove to the same plate with the veggies. Reduce the heat to medium/low. Add in another tablespoon of oil. Cook the cold rice in the oil for 2-3 minutes.

In a small bowl or cup stir together the: soy sauce, fish sauce, sesame oil, rice vinegar, brown sugar, red pepper flakes and minced garlic. Pour half this mixture over the rice, stir so every piece gets coated. Now add back in the veggies, and egg. Pour the rest of the sauce over the mixture. Stir in the green onions and nuts. Cook just until everything is hot (another 3-4 minutes).