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Pineapple Fried Rice

24

  • Prep Time20 mins
  • Total Time40 mins
  • Makes4 servings
Pineapple Fried Rice

Photography by Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari

Start your weekly dinner plan off strong with a zesty plate of fried rice, featuring tangy pineapple and orange juice, perfect for sharing at the table.

Ingredients

  • 6 tsp sesame oil, divided

  • 1 cup shelled edamame

  • 1 large orange, zested and juiced, divided

  • 6 tsp soy sauce, divided

  • 1 350-g block extra-firm tofu, cut in 3/4-in. cubes

  • 1 1/2 cups diced carrots, (about 2 large)

  • 4 garlic cloves, minced

  • 1 tbsp minced ginger

  • 2 cups chopped pineapple, and its juices

  • 4 cups cooked brown rice

  • 1 cup sugar snap peas

  • 1 tsp salt

  • Thinly sliced green onions, (optional)

  • Toasted sesame seeds, (optional)

  • red pepper flakes, (optional)

Instructions

  • Heat a large frying pan over medium. Add 1 tsp sesame oil, then edamame. Cook, stirring occasionally, until edamame turn bright green, about 3 min. Add half the orange zest and juice, and 1 tsp soy sauce. Cook until all liquid is absorbed, about 2 min. Transfer edamame mixture to a plate.

  • Increase heat to medium-high, then add 3 tsp sesame oil and tofu cubes. Cook until tofu is lightly browned on all sides, about 5 min. Drizzle 3 tsp soy sauce over tofu. Cook until all liquid is absorbed, about 1 min.

  • Add carrots, garlic and ginger to pan. Cook, stirring, for 2 min. Add pineapple and its juices. Cook, scraping any browned bits from bottom of pan.

  • Add cooked brown rice, snap peas, and remaining 2 tsp sesame oil, 2 tsp soy, orange zest and juice. Cook, stirring often, until rice is slightly crispy, about 7 min. Stir in salt. Season with pepper.

  • Divide fried rice among plates. Sprinkle with green onions, sesame seeds and red pepper flakes.

Nutrition (per serving)

Calories 530, Protein 22g, Carbohydrates 18g, Fat 15g, Fibre 10g, Sodium 1mg.

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