Tofu & Pineapple Fried Rice


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Fried rice has always been a favorite of mine, mainly because it’s simple, but also because it’s just plain tasty. Back in Michigan, I lived right around the corner from a few Asian take-out places, and at least once a week I’d order chicken fried rice for my over-the-phone date night with my hubby. Why a phone date? Well, he was all the way in NYC, some 500 miles away. So we “met up” for a phone date, since we couldn’t do it in-person. Cute, huh? :)

Tofu & Pineapple Fried Rice | Love.Bake.Read

Obviously, I’m still a sucker for fried rice, but nowadays I make it with tofu, since I haven’t eaten meat in over 2 years. This time around I made my fried rice a little different than usual though. I made jasmine rice using coconut milk, and let me tell you, it was a winning combination. Then I added lots of pineapple, which makes every bite juicy and wonderful. And instead of peas, I tossed some shelled edamame into the mix. Mmm!

I find it easier to make fried rice in steps, as I’m no wok master. I know fried rice is meant to be made quickly over high heat, but I like to take it slow, so I know it’ll all turn out. It’s best to always make the rice a day or two in advance so that it has time to chill out. Making fried rice with freshly made rice will just turn the whole dish into a heaping pile of mush. Bleh, no one wants that.

Tofu & Pineapple Fried Rice | Love.Bake.Read

So make the rice ahead, and then cook the stir-fry goodies, followed by the tofu, and then the eggs. Once you have everything at-the-ready, you can heat the rice up and then toss in all the prepped ingredients. Pour some soy sauce over top, give it a good toss, and there you have it. It’s very easy as long as you have all the ingredients nearby and ready to go.

Taste-wise, this was very tropical and I think your taste buds are going to love it. The coconut flavor along with the pineapple was super yummy! I know that might sound dessert-ish, but trust me—this fried rice is pure savory goodness. Ooh, you know what? I totally meant to sprinkle some chopped macadamia nuts on top. If you happen to have some, go ahead and toss ‘em in. That just might take this dish to the next level.

Hope your week is off to a good start! So far, so good for me. I’m ready for day 8 of my 30 days of yoga challenge. Heyyyy!

Tofu & Pineapple Fried Rice
 
Author:
Recipe type: Vegetarian
Serves: 6
Ingredients
For the rice (make 1-2 days in advance)
  • 1 (13.5 oz.) can coconut milk (about 1½ cups)
  • 1½ cups water
  • 2 cups uncooked jasmine rice
  • 1 tsp. salt
For the stir-fry mixture
  • 2 tsp. oil
  • ¼ tsp. dried thyme
  • 1 large onion—diced
  • 4 cloves garlic—minced
  • 2 carrots—peeled and grated
  • 2 cups frozen shelled edamame—cooked according to package directions
  • 2 green onions—cut into rounds
  • ¾ tsp. ground ginger
  • Salt + pepper, to taste
For the tofu
  • 1 tbsp. oil
  • 1 (16 oz.) container tofu—drained, pressed, and cubed
  • Salt + pepper
  • Pinch of ground ginger
  • Juice of ½ a lime
For the eggs
  • ¼ tsp. sesame oil
  • 4 eggs—lightly beaten
For the fried rice—bringing it all together
  • 1 tsp. oil
  • ¼ tsp. sesame oil
  • 2 (14.5 oz.) cans pineapple—drained
  • ¼ cup + 2 tbsp. soy sauce
  • Juice of ½ a lime
  • 2 green onions—cut into rounds
  • Optional: Chopped macadamia nuts, for serving
Instructions
For the rice
  1. To a large pot, add the coconut milk + water and bring to a boil. Once boiling, add the rice and salt. Stir and cover with a tight-fitting lid. Cook according to package directions—should take about 20-25 minutes.
For the stir-fry mixture
  1. Heat 2 tsp. oil in a large sauté pan set over medium heat. Add the thyme and onion and cook until the onion begins to brown, about 5-7 minutes. Add the garlic and cook for 1 additional minute.
  2. Add the carrots, edamame, green onions, ginger, and salt + pepper, to taste. Cook for 2-3 minutes.Transfer the mixture to a bowl.
For the tofu
  1. Add 1 tbsp. oil to the same pan and turn the heat up to medium-high. Add the tofu and cook for 3-4 minutes, or until golden. Stir or flip the tofu and cook for another 3-4 minutes. No need to cook all sides. Sprinkle with salt, pepper, and a pinch of ginger. Squeeze half the lime over the top. Transfer to a plate or bowl.
For the eggs
  1. Reduce the heat to medium and spray the pan with non-stick spray. Add ¼ tsp. sesame oil to the lightly beaten eggs and pour them into the pan. Let set for about 15-20 seconds and then whisk to break up the eggs. Continue cooking until cooked through, about 1-2 minutes. Transfer to a bowl.
For the fried rice—bringing it all together
  1. With the pan still set over medium heat, add the oils. Break up the rice and add it to the pan. Cook for 3-4 minutes, or until heated through. Return the stir-fry mixture to the pan, along with the tofu, eggs, and pineapple. Stir until well incorporated.
  2. Add the soy sauce and the juice from the remaining ½ lime. Stir to combine. Taste and adjust salt + pepper, if needed. Add the green onions and stir to combine.
  3. Serve immediately sprinkled with chopped macadamia nuts, if using.
Notes
Source: Love.Bake.Read

 

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