Pineapple Fried Rice with Tofu

The inspiration for this fabulous take on a Thai classic came to me while attending a yoga retreat in Hawaii, where pineapple is king.  As with all stir-fries, prepare the ingredients before you begin the actual cooking.  I like jasmine rice for this recipe because it’s very fragrant and is often used in Thai cooking.  Brown jasmine is a little tricky to find, but it’s my first choice.  Regular white or brown long-grain rice will also work.  Be sure to cook the rice in advance, it must be cold to fry properly.  If you’re feeling inspired yourself, serve this dish in a hollowed out pineapple shell, you’ll really dazzle your guests!

Pineapple Fried Rice with Tofu

Instructions

  • 1. Cook rice according to package directions and then chill.
  • 2. Heat 2 tablespoons oil in wok or large skillet on high heat.
  • 3. Add tofu and brown on all sides, using tongs to turn. Remove tofu from wok.
  • 4. Add eggs to wok and scramble until cooked. Remove eggs from wok.
  • 5. Add remaining tablespoon oil to wok along with shallot, carrot, ginger and garlic. Stir-fry veggies for 2 minutes. Maintain heat high and keep veggies moving around the wok.
  • 6. Add rice and stir-fry another 2 to 3 minutes, pressing rice into the wok to brown.
  • 7. Return tofu and eggs to wok, along with pineapple and peas. Stir-fry another minute, then drizzle with tamari and a generous dose of freshly ground black pepper.
  • 8. Remove fried rice from heat and serve on a large serving platter.
  • 9. Add your choice of garnishes.