Pineapple Fried Rice
25
- Prep Time20 min
- Total Time40 min
- Makes4 servings
Tangy pineapple and orange juice bring loads of flavour to this zesty fried rice.
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.
Find more quick weeknight dinners, including Cauliflower Farro Bowls and Toasted Orzo, Chickpea and Tomato Stoup.
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