Thai Pineapple Fried Rice
Jasmine rice tossed with pineapple, tofu, cashews and a little curry powder.
Ingredients
- 3 cups cooked, chilled jasmine rice
- 1½ cups diced pineapple
- 150 g firm tofu, cubed
- ½ red bell pepper, diced
- ½ cup peas
- 2 garlic cloves, minced
- 2 tbsp cashews
- 1 tbsp soy sauce
- 1 tsp curry powder
- 1 tbsp oil
- 2 spring onions, chopped
- Lime wedges
Method
- Heat oil in a wok.
- Add tofu and cook until lightly golden.
- Add garlic, bell pepper, and peas. Stir-fry for 3 minutes.
- Add pineapple and curry powder.
- Stir in the chilled rice, breaking up any clumps.
- Add soy sauce and toss over high heat for 3–4 minutes.
- Mix in spring onions and cashews.
- Serve with lime wedges.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 410 kcal |
| Protein | 13 g |
| Carbohydrates | 66 g |
| Fat | 12 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
