FSD - FRIED RICE WITH PINEAPPLE AND TOFU
FSD = Fat Smash Diet. Originally posted on http://www.FatSmashForum.com recipes forum by jenniam. From her notes: I left out the peanuts and used a little toasted sesame oil instead of peanut oil............it was very good and could be used in phase II with some chicken, but I have to say that I really did enjoy it with the tofu The brown rice in this dish is nuttier-tasting and better for you than white. Long-grain brown rice tends to be a little milder than short-grain, but whichever you use, be sure to start this recipe using cold cooked rice.
Provided by Big Mike2
Categories One Dish Meal
Time 22m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- Place tofu between paper towels until barely moist.
- Heat 1 tablespoon oil in a large nonstick skillet or stir-fry pan over medium-high heat.
- Add tofu, and cook 8 minutes or until golden.
- Sprinkle with salt.
- Remove tofu from pan.
- Heat 1 tablespoon oil in pan over medium-high heat.
- Add bell pepper and onions, and sauté 2 minutes.
- Add peas, and sauté 30 seconds.
- Stir in rice, and cook 2 minutes.
- Add tofu, 2 tablespoons cilantro, and pineapple; cook 1 minute, stirring gently.
- Remove from heat.
- Stir in soy sauce and peanuts.
- Sprinkle with 2 tablespoons cilantro.
Nutrition Facts : Calories 267.3, Fat 6.2, SaturatedFat 1.1, Sodium 436, Carbohydrate 44.2, Fiber 5.6, Sugar 12.8, Protein 11.3
PINEAPPLE FRIED RICE WITH TOFU
This is a sweet fried rice with a pleasing bite of ginger. Before you begin to stir-fry, cook rice if you don't have any left over, and have everything prepped and close at hand.
Yield serves 4
Number Of Ingredients 13
Steps:
- Cut the tofu into 1/2-inch cubes and place them in a bowl. Pour the soy sauce and sesame oil over the cubes and stir gently. Set aside.
- In a wok or large skillet, heat the vegetable oil. Add the garlic, ginger, and chili paste and stir-fry on medium heat for a minute. Add the peppers, celery, scallions, and the tofu with the marinade, and continue to stir-fry until the vegetables are tender, about 5 minutes. Add the pineapple and rice and stir-fry until the rice is hot, about 3 minutes. Serve topped with toasted cashews.
- This spicy-sweet fried rice is enough, but if you want a side dish, choose Sesame Broccoli (page 193). Pass a plate of Butterscotch Icebox Cookies (page 279) for dessert.
QUICK AND EASY PINEAPPLE FRIED RICE
Fried rice with an Asian accent goes well with many things. Perfect alongside chicken and beef, but equally good with salmon, shrimp, or scallops. This comes together quickly, so get all of your ingredients prepped before you start cooking.
Provided by lutzflcat
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium heat and add oil. Add diced onion and cook for about 1 minute. Add ginger and garlic, and cook, stirring constantly, for 1 minute.
- Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce, and cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
- Garnish with sliced green onion and sesame seeds before serving.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.4 g, Fat 8.8 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 283.4 mg, Sugar 8.5 g
PINEAPPLE FRIED RICE
A version of fried rice using tofu and pineapple. Light, tasty, and easy. Serve with hot sauce or extra soy sauce.
Provided by Marilyn
Categories Main Dish Recipes Rice Fried Rice Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Open can of crushed pineapple and drain juice into a cup.
- 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.
- 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.
Nutrition Facts : Calories 266 calories, Carbohydrate 44.9 g, Cholesterol 46.5 mg, Fat 5.6 g, Fiber 1.7 g, Protein 9.2 g, SaturatedFat 1.1 g, Sodium 373.5 mg, Sugar 5.5 g
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- Place tofu between paper towels until barely moist. Heat 1 tablespoon oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add tofu, and cook 8 minutes or until golden. Sprinkle with salt. Remove tofu from pan.
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- The very best thing you can do to elevate homemade fried rice is use day old rice. This will help to ensure your dish doesn’t turn our soggy or clumpy. Just cook the cup of rice in two cups of water the day before you plan to use it and store in an air tight container in the refrigerator.
- Next you’ll want to get the baked tofu started. Drain the tofu from the liquid in its package. Place on a plate, lined with a paper towel. Place another paper towel on top of the tofu, then a second plate on top of the that paper towel. Now place something heavy on top, like a large can of stewed tomatoes (or whatever you have on hand). Allow the tofu to continue to drain for 12-15 minutes. Cut into small cubes. Sprinkle a tablespoon of cornstarch or arrow root powder and little salt over all the cubes, tossing. Then bake at 350°F for 25-35 minutes, flipping them half way through the bake time. You can bake tofu days in advance and store, refrigerated, in Tupperware until you need it.
- Chop up the veggies and thaw the frozen peas and carrots. Heat a large pan over high heat. Add in a tablespoon of oil and cook all the veggies until they just begin to soften (2-3 minutes). Remove to a plate. Reduce the heat down to medium. Crack the egg into the hot pan. Swirl to scramble, this will cook very quickly (a minute or less). Remove to the same plate with the veggies. Reduce the heat to medium/low. Add in another tablespoon of oil. Cook the cold rice in the oil for 2-3 minutes.
- In a small bowl or cup stir together the: soy sauce, fish sauce, sesame oil, rice vinegar, brown sugar or maple syrup, red pepper flakes and minced garlic. Pour half this mixture over the rice, stir so every piece gets coated. Now add back in the veggies, egg, and baked tofu. Pour the rest of the sauce over the mixture. Stir in the green onions and nuts. Cook just until everything is hot (another 3-4 minutes).
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