Pineapple Fried Rice
The ingredient list makes it look kind of complicated, but once the items are all collected it is a simple to create this meal.
Cook the rice first and set aside. It should be able to cool off a little while you mix everything else together.
Cut all of the veggies, then heat up a few tablespoons of vegetable oil in a wok or large frying pan over medium-high heat.
Once the oil is hot, add the ginger and garlic and fry for a minute or so, stirring the whole time.
Start frying the onion for a couple of minutes.
Add the pepper and carrot, heat for another two minutes or so.
Stir in the sesame oil while these heat up.
Add in the silken tofu and stir well.
Next, toss in the broccoli and heat briefly.
Add the rice and pineapple and stir well.
The sauce will be mixed into the wok as you continue to stir the mixture.
Pour in the soy sauce or Bragg’s liquid aminos, then add the curry powder and sugar all while stirring.
Heat thoroughly, but don’t overcook or the broccoli will get limp and no one likes that.
About 2 to 3 minutes should be enough time.
Serve soon and enjoy.
3 cups cooked rice
1 cup pineapple chunks
1 pepper, diced
1 onion, diced
1 carrot, shredded
1 stalk of broccoli, chopped
1 to 2 cups of silken tofu
1 tsp. minced garlic
1 tsp. minced ginger
2 to 3 tbsps. soy sauce or Bragg’s
1 tbsp curry powder
1 to 2 tsp sugar
1 tbsp. sesame oil
Vegetable oil for pan frying