Pineapple Fried Rice Recipe - Allrecipes.com
Pineapple Fried Rice Recipe

Pineapple Fried Rice

Recipe by  

"A version of fried rice using tofu and pineapple. Light, tasty, and easy. Serve with hot sauce or extra soy sauce."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Open can of crushed pineapple and drain juice into a cup.
  2. In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. Add rice. Bring mixture to boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender.
  3. In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. Slide eggs out of the wok to a plate - cut into short, narrow strips. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. Stir in cooked rice, pineapple, and egg strips. Heat until everything is heated through.
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Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2003

My husband and I thought this was OK, but my picky "if it's not a hotdog I don't want it" kids complained. I added a can of sliced waterchestnuts and sliced bamboo shoots. Next time I'll also add celery and other veggies I have on hand.

 
Most Helpful Critical Review
Mar 14, 2006

If you're looking for something to make similar to the Thai recipes this is not it. It was incredibly bland. After spending an hour in the kitchen making this, I was so disappointed when I sat down to eat it. We eat a lot of Thai and Indian food and this doesn't come close to what I have had in a restaurant. Don't bother!

 
May 15, 2007

Folks, you should really review the base recipe, not the recipe after you've made lots of tasty modifications to it. ;-) The base recipe is very bland, but it's perfect to get started with - adding fresh garlic and ginger is a must. I'd also recommend adding a splash or two of rice vinegar.

 
Jan 22, 2003

Sorry, but this is way too bland. Not a "keeper" at all.

 
Sep 19, 2005

It came out very tasty--although I added cashews and bean sprouts and didn't end up putting the tofu or the mushrooms. Also I fried some fresh ginger and garlic in the oil before adding everything else, it gave it a more strong flavor. Cooking the rice in the pineapple juice is a great idea!

 
Mar 31, 2006

We thought this had no flavor at all. This recipe needs a LOT more of everything besides rice and pineapple.

 
Mar 18, 2004

I liked this recipe but made one slight modification. I added a little curry powder and I think it really helped make the recipe a little more exciting.

 
Sep 30, 2010

It was pretty bland, but I liked it none the less. Very nice blend of flavors.

 

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Nutrition

  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 374 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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