Description
Whipping up Pineapple Fried Rice brings tropical vibes straight to your dinner table with sweet and savory flavors that dance together. Grab fresh ingredients and get ready to create a delicious meal that transports your taste buds to a sunny destination.
Ingredients
Scale
Main Ingredients:
- 2 cups jasmine rice
- 1 cup pineapple chunks
- ½ cup firm tofu
- ½ red bell pepper
- 1 small carrot
Supporting Ingredients:
- ½ cup green peas
- 2 green onions
- 2 cloves garlic
- 1-inch ginger
Seasoning and Garnish:
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon curry powder
- ¼ cup roasted cashews
- Salt
- Black pepper
- Fresh cilantro
- Lime wedges
Instructions
- Chop all vegetables and pineapple into bite-sized pieces measuring approximately ½ inch. Cut your day-old jasmine rice to ensure it’s not clumping at room temperature.
- Heat 1 tablespoon vegetable oil in a large wok at 375°F. Sear ½ cup firm tofu cubes for 3-4 minutes until golden, then remove and set aside on a clean plate.
- Drop 2 minced garlic cloves and your grated ginger into the hot pan. Stir continuously for 30 seconds to prevent burning, releasing their aromatic essence.
- Toss in your diced carrot, green peas, and red bell pepper. Stir-fry at high heat for 3-4 minutes until vegetables remain slightly crisp but tender.
- Add 1 cup pineapple chunks to the pan. Sprinkle 1 teaspoon curry powder and cook for 2 minutes, ensuring the spices coat each ingredient evenly.
- Incorporate 2 cups of cooked rice into the pan. Break up any rice clusters using your spatula. Mix thoroughly so each grain absorbs the surrounding flavors.
- Pour 2 tablespoons soy sauce and 1 tablespoon sesame oil over the rice. Cook for 3-4 minutes, stirring constantly to prevent sticking.
- Return your tofu cubes to the pan. Gently fold in ¼ cup roasted cashews and 2 chopped green onions.
- Season with salt and black pepper to your taste preference. Remove from heat after 1 minute of final mixing.
- Transfer to serving plates. Garnish with fresh cilantro and lime wedges for a bright, fresh finish.
Notes
- Use cold, day-old rice to prevent the dish from becoming mushy and ensure each grain separates perfectly.
- Choose firm tofu and press out excess moisture before cubing to help it crisp up nicely when cooking.
- Maintain high heat and keep ingredients moving constantly in the pan to achieve that classic wok-style char and prevent sticking.
- For a protein variation, swap tofu with chicken, shrimp, or scrambled eggs depending on your dietary preferences.
- Prep Time: 30 minutes
- Cook Time: 14-17 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 3
- Calories: 286 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg