Pineapple Fried Rice

17

PREP TIME

20 min

TOTAL TIME

40 min

Serves

4

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide fried rice among plates. Sprinkle with green onions, sesame seeds and red pepper flakes.

Nutrition (per serving)

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