Easy Pineapple Fried Rice (with Tofu)

Here are some requirements I have for at homemade dinner plans. Must be easy to make. Must take less than an hour to prepare. Needs relatively simple ingredients that we often already have, or can easily be substituted. And, it’s got to feel different from other dishes we already have on heavy rotation. No one likes to feel like they are eating the same thing all the time.

Best pineapple fried rice To be fair, that’s a pretty tall order. But, this pineapple fried rice totally fits the bill! Although I must admit, there’s really nothing traditional about this dish. It’s simply a “how I like it” version. You could easily substitute the tofu for cooked shrimp or chicken, or even leave it out entirely. If you’re wanting a vegan version just omit the fish sauce and egg. And if you want it a little more salty or a little more spicy just go heavy on the soy sauce or red pepper flakes called for in the following recipe. Make it how you like it. 🙂

Pineapple fried rice ingredientsPineapple Fried Rice, makes 2-3 servings.

1 cup uncooked rice
8-12 ounces extra firm tofu
1 bell pepper
1 small/medium pineapple (you can use canned pineapple if needed)
1 cup frozen peas and carrots
1 egg
2 cloves of garlic
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar or maple syrup
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1/4 cup chopped green onions
1/3 cup cashew halves

The very best thing you can do to elevate homemade fried rice is use day old rice. Weird, right? This will help to ensure your dish doesn’t turn our soggy or clumpy. Just cook the cup of rice in two cups of water the  day before you plan to use it and store in an air tight container in the refrigerator.

Next you’ll want to get the baked tofu started. Drain the tofu from the liquid in its package. Place on a plate, lined with a paper towel. Place another paper towel on top of the tofu, then a second plate on top of the that paper towel. Now place something heavy on top, like a large can of stewed tomatoes (or whatever you have on hand). Allow the tofu to continue to drain for 12-15 minutes. Cut into small cubes. Sprinkle a tablespoon of cornstarch or arrow root powder and little salt over all the cubes, tossing. Then bake at 350°F for 25-35 minutes, flipping them half way through the bake time. You can bake tofu days in advance and store, refrigerated, in Tupperware until you need it.

How to make perfect baked tofuChop up the veggies and thaw the frozen peas and carrots. Heat a large pan over high heat. Add in a tablespoon of oil and cook all the veggies until they just begin to soften (2-3 minutes). Remove to a plate. Reduce the heat down to medium. Crack the egg into the hot pan. Swirl to scramble, this will cook very quickly (a minute or less). Remove to the same plate with the veggies. Reduce the heat to medium/low. Add in another tablespoon of oil. Cook the cold rice in the oil for 2-3 minutes.

In a small bowl or cup stir together the: soy sauce, fish sauce, sesame oil, rice vinegar, brown sugar or maple syrup, red pepper flakes and minced garlic. Pour half this mixture over the rice, stir so every piece gets coated. Now add back in the veggies, egg, and baked tofu. Pour the rest of the sauce over the mixture. Stir in the green onions and nuts. Cook just until everything is hot (another 3-4 minutes).

Best pineapple fried rice Make this some night this week. You’re gonna love it! xo. Emma

Pineapple Fried Rice (with Tofu)

quick and easy vegetarian dinner

Course Main Course
Cuisine Chinese
Prep Time 1 day
Cook Time 30 minutes
Author Emma Chapman

Ingredients

  • 1 cup rice
  • 14 oz extra frim tofu one package
  • 1 tablespoon cornstarch
  • 1 bell pepper
  • 1 small pineapple or 15 oz can
  • 1 cup frozen peas and carrots mix
  • 1 egg
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar or maple syrup
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes or more
  • 1/4 cup chopped green onions
  • 1/3 cup cashew halves

Instructions

  1. The very best thing you can do to elevate homemade fried rice is use day old rice. This will help to ensure your dish doesn’t turn our soggy or clumpy. Just cook the cup of rice in two cups of water the  day before you plan to use it and store in an air tight container in the refrigerator.

  2. Next you’ll want to get the baked tofu started. Drain the tofu from the liquid in its package. Place on a plate, lined with a paper towel. Place another paper towel on top of the tofu, then a second plate on top of the that paper towel. Now place something heavy on top, like a large can of stewed tomatoes (or whatever you have on hand). Allow the tofu to continue to drain for 12-15 minutes. Cut into small cubes. Sprinkle a tablespoon of cornstarch or arrow root powder and little salt over all the cubes, tossing. Then bake at 350°F for 25-35 minutes, flipping them half way through the bake time. You can bake tofu days in advance and store, refrigerated, in Tupperware until you need it.

  3. Chop up the veggies and thaw the frozen peas and carrots. Heat a large pan over high heat. Add in a tablespoon of oil and cook all the veggies until they just begin to soften (2-3 minutes). Remove to a plate. Reduce the heat down to medium. Crack the egg into the hot pan. Swirl to scramble, this will cook very quickly (a minute or less). Remove to the same plate with the veggies. Reduce the heat to medium/low. Add in another tablespoon of oil. Cook the cold rice in the oil for 2-3 minutes.

  4. In a small bowl or cup stir together the: soy sauce, fish sauce, sesame oil, rice vinegar, brown sugar or maple syrup, red pepper flakes and minced garlic. Pour half this mixture over the rice, stir so every piece gets coated. Now add back in the veggies, egg, and baked tofu. Pour the rest of the sauce over the mixture. Stir in the green onions and nuts. Cook just until everything is hot (another 3-4 minutes).

Note: If you’d like to enjoy this as part of the Weekday Weekend Challenge be sure to use brown rice or another whole grain option.

Credits // Author and photos by: Emma Chapman

  • Delicious! I added some extra vegetables but I’m sure it would have been very good without them, too. Hanifia

  • Just made this and it’s so delish. Love the pineapple, and always looking for great new tofu recipes. Makes a heap – great potluck dish!

  • Thanks for sharing this! We made it last night and it really was super easy and tasty. It also made a TON of food, so we get to carry it on into lunch today. I told my husband last night that I just wanted to keep tasting it forever. Yum.

  • This is a “must try” for me. I love pineapple and I make fried rice about once a month. With this I would probably make it more often. I may even try it with tofu. It looks so delicious I wanted to stick my hand in the screen and pull that plate right out.

  • Yum! Anything with pineapple in it will be something I want to eat. Kinda wish I wasn’t led in bed reading this, I’m all hungry now!

  • love it

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  • I never realized day old rice was the way to go for fried rice! I will definitely be putting that tip to use, thanks for the advice.

  • mmmm this sounds and looks amazing!! xo

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  • I love fried rice so much, and this pineapple idea really briliant and cool, I would love to try yesterday. Thank you for this recipe.

    http://ristlicious.blogspot.com/2013/09/ootd-pink-tutu-long-dress-and-happy.html

  • mm, what a fantastic recipe! i love the idea of sweet and salty paired together, and this recipe does just that!
    xx

  • Looks really tasty, I’m always looking for new things to feed my boys. I’ve made tried a few fried rice dishes on them before with great success. Will be trying this out this week. Thanks
    Adrianne
    Xxx

    theafterpartyyy.blogspot.com

  • this is served a lot in indonesia. it is very easy to be cooked and delicious too. many restaurants and street hawker sell this food too with so many variety. you can also add soy sauce or oyster sauce.

  • Oh, now that looks so tasty! And adding pineapple would be a great twist on traditional fried rice. Hope you have a great day!

  • yum, yum, my husband would love this!

    grace
    http://herumbrella.com
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  • One of my favorite dishes from the thai restaurant down the street. Can’t wait to try at home–I’ll probably substitute shrimp for tofu. Thanks for sharing!

    R

  • Yum! This is one of my all-time favorite takeout meals. Thanks for sharing the recipe:)

  • Yum that looks divine!!!

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  • This looks so darn good! Going to try this one day next week! Thanks for sharing!

    Lulu xx

    http://luluslittlewonderland.blogspot.com

  • this sounds delish!!! love your recipes you make me want to be more adventurous
    in the kitchen 🙂

  • Seems so yummy! Never thought of combining pineapple with rice, certainly going to give it a go sometime!

    http://sincerelylara.com

  • Looks delicious! I love substituting quinoa for rice in a recipe like this.

    http://districtandmore.wordpress.com/

  • I have never heard pineapple rice but this sounds divine!

    http://talisatalksbeauty.blogspot.co.uk/2013/11/birchbox-uk-november-2013.html

  • I love fried rice with pineapple, I may substitute chicken for the tofu but I’ll definitely be making this sometime this week!
    http://wednesdayswewearblack.blogspot.com/

  • This look so yummy!!!
    I like everything is made with rice.
    I promise that I will try this recipe.
    kisses
    kity-cri

    http://thekityshoesworld.blogspot.ro/

  • Thats looks really good..I wouldn’t normally use pineapple but it sounds amazing. 😉

    http://vodkaandarose.blogspot.co.uk Jess.

  • Never thought of adding pineapple, but this looks good 🙂

    Carina
    http://www.carstina.com/

  • Oh, I love fried rice and I could eat it everyday too- So this is a nice addition to my fried rice reportoire 🙂 Thanks!

  • Yummmmm! I looove rice with fruit in it. So many people really hate pineapple with savoury food, but I love it!

    http://cuddlyasacactus.wordpress.com/

  • Ummm, looks delicious! Now I am hungry, haha.

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  • I love pineapple and this looks delicious! I would definitely try this out for a weeknight dinner.

    xo, Michelle
    www.neonrattail.com

  • This sounds really delicious, and I bet I could modify it for ‘dorm life’ too! xo

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