Pineapple Tofu Curry Fried Rice

Name: Pineapple Tofu Curry Fried Rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 Cup Rice, Uncooked Long Grain Jasmine Rice; 2 tbsp Curry Powder; 1 Cup Tofu, About 1 cup after diced to 1 inch cubes; 1/2 White Onion, sliced to half moon slices; 1 Cup Mix Vegetables, like small chopped - carrots, tomatoes and sweet green peas; 2 tsp Sambal Chili Paste, Use less or more per how spicy you like.; 3 tbsp Canola Oil; 2 Egg(s), Well beaten with pinch of salt; 1/2 tbsp Salt, or add as per taste; 1 Cup Pineapple, chopped or use canned pre-diced pineapple; 1/2 Cup Cashew; 1/4 Cup Raisins; 2 tbsp Cilantro; 1 Cucumber, Optional - for serving

Posted By Savita

Curries Quick & Easy Asian

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I always keep finding ways to flavor rice. Curry and rice is one of my all time favorite. Aromatic curry and few basic spices gives wonderful flavor to fried rice. I have used pineapple and raisins for sweetness, cashew nuts for some nutty texture, (you can also use peanuts or pistachios if you prefer).

Lemon Rice are my favorite rice at my home but since I prepared curried fried rice; everyone choose to eat Curried Fried Rice if I gave them option :)

I have listed this recipe in Vegetarian Section though I have used Eggs because eggs are totally optional. These fried rice taste amazing even without eggs. So feel free to replace any veggies or eggs or tofu per your liking and enjoy a flavorful plate of rice.

Pairing Ideas:

Grape Raita Mango Lassi Savory Yogurt Lassi

Pineapple Tofu Curry Fried Rice

Total Time: 30 mins Prep Time: 20 mins Cook Time: 10 mins

Cuisine: Asian Category: Curry, Side Dish

Serves: 4

SEE PRINTABLE RECIPE

Ingredients

2 Cup Rice (Uncooked Long Grain Jasmine Rice)
2 tbsp Curry Powder
1 Cup Tofu (About 1 cup after diced to 1 inch cubes)
1/2 White Onion (sliced to half moon slices)
1 Cup Mix Vegetables (like small chopped - carrots, tomatoes and sweet green peas)
2 tsp Sambal Chili Paste (Use less or more per how spicy you like.)
3 tbsp Canola Oil
2 Egg(s) (Well beaten with pinch of salt)
1/2 tbsp Salt (or add as per taste)
1 Cup Pineapple (chopped or use canned pre-diced pineapple)
1/2 Cup Cashew
1/4 Cup Raisins
2 tbsp Cilantro
1 Cucumber (Optional - for serving)

Directions

1. Boil 2 cups rice with 5 cups of water, till rice are cooked but not mushy (about 10 minutes). Drain and spread rice on a wide plate to dry excess moisture.

Additional Notes:
Boiling water with extra water and then draining excess water from rice reduces starch contents in rice which is very good for health.
2. In a wok or deep heavy bottom pan, add 1 tbsp oil; when it starts to smoke, add tofu and fry till crisp from all sides. Remove tofu from pan. Now add remaining 2 tbsp.oil, let it smoke and then add eggs stirring quickly. Add cashews and fry till crisp. Add onion, tomatoes & carrots (if using), peas, raisins and sauté for 2 minutes. Now add red chili paste, curry powder, salt and fry for 30 seconds.
3. Add cooked rice, pineapple and sauté till rice are heated through and curry has coated rice properly. Serve hot and enjoy!!!