Pineapple Fried Rice

Fried rice with pineapple and curry powder.

Ingredients

Rice

  • 1½-2 cups jasmine or long grain white rice
  • 1½-2 cups water
  • 2 tsp oil

Fried rice

  • 2 tbsp oil (for frying)
  • 1 tsp minced garlic
  • 2 tsp minced ginger
  • ½ block (~225g) firm tofu, cut into 1cm cubes
  • 3 cups frozen carrot/pea/corn mix
  • 1 tbsp (20ml) curry powder
  • 1 tsp “fish” sauce
  • 1 tbsp (20ml) soy sauce
  • 1 tin (225g) pineapple pieces
  • 2 tbsp (40ml) pineapple juice
  • 2 tbsp currants
  • Roasted unsalted cashews, to top

Instructions

  1. Cook rice in pressure cooker: rinse rice and place in Instant Pot with equal volume of water. Pressure cook (manual) for 3 minutes on high; 10 minutes natural release. Cool and spread on tray; refrigerate for at least 3 hours.
  2. Stir 2 tsp oil through cold rice and break up clumps. Set aside.
  3. To a small bowl, add curry powder, soy sauce, juice from pineapple and fish sauce. Stir to combine. Set aside.
  4. Heat 2 tbsp oil in wok. Add garlic and ginger, stir for 1 minute. Add tofu and stir once; allow to cook without moving to brown.
  5. Add frozen vegetables to wok; stir to combine. Cook until well defrosted.
  6. Add sauce mixture to wok, stir to combine.
  7. Add rice, currants and pineapple pieces. Stir to combine and cook until rice is heated through.
  8. Serve with roasted cashews sprinkled on top.