Curried Fried Rice with Pineapple and Fried Tofu

This delicious main course preparation is rich in protein and nutrients. Pineapple adds tangy flavor to the rice which is nicely balanced by fried tofu. The inclusion of spicy curry base is like icing on the cake. You can easily opt for a local curry variant to create your own style of this recipe. The combination of pineapple and rice is always preferred by my kids. It can be prepared in advance as this recipe tastes good even after a day provided you've refrigerated it in an airtight container. Needless to say, the addition of colorful veggies can surely enhance the overall texture of this recipe. To get the best results, avoid using short grain rice. Let's make this delicious rice that's filled with the goodness of pineapple and tofu.

Curried Fried Rice with Pineapple and Fried Tofu
Author: Shoshanna Lee



Try this fulfilling and nutritious fried rice preparation which includes fried tofu and pineapple dices giving it a unique flavor that’s beyond words.

Preparation Time: 30 minutes
Cooking time: 25 minutes
Servings: 5

Ingredients:

• 3 cups polished rice (soaked overnight)
• 200 gm pineapple (chopped)
• 250 gm tofu (sliced)
• 1/4 cup carrots (sliced)
• 5 to 6 tsp tomato puree
• 2 tsp Thai curry paste
• 1/2 tsp oregano powder
• 1/2 tsp lime juice
• 1/4 tsp white pepper powder
• 1/4 tsp paprika
• 25 gm ginger (finely chopped)
• 3 to 4 tsp cooking oil
• salt to taste

Instructions:

1. Sprinkle oregano powder, lime juice and salt on tofu pieces.
2. Heat 1 tsp oil in a shallow frying pan and saute tofu pieces for about 3 to 4 minutes. Keep aside.
3. Take a large wok and heat 3 tsp oil in it.
4. Add chopped ginger and tomato puree and stir fry for about 2 minutes.
5. Add tofu pieces with Thai curry paste and continuously stir for 3 minutes.
6. Add rice with white pepper powder, paprika and salt.
7. Add 1 glass of water and simmer for about 6 to 8 minutes.
8. Add carrots and pineapple pieces and close the lid.
9. Switch the flame to low and simmer for 5 minutes.
10. Garnish with chopped coriander and serve hot.