AI-generated imageThai Cashew Pineapple and Tofu Fried Rice
Two servings of sweet-savory Thai-style fried rice with pineapple, golden tofu, raisins and cashews.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Use 380 g rice that was cooked safely, cooled promptly and refrigerated. Dice 160 g pineapple, 70 g onion and 180 g tofu into 1–2 cm pieces; pat tofu dry.
Drain excess juice from 160 g pineapple before cutting into 1–2 cm pieces. Use 380 g cooked rice cooled promptly, ideally within one hour, refrigerated at 4°C or below and used within 24 hours. - 02
Mix 15 ml soy sauce, 3 g curry powder and 3 g sugar. Heat 15 ml oil in a wide pan over medium-high and brown tofu for 4–5 minutes, then set aside.
- 03
Sauté onion two minutes in remaining 10 ml oil. Add cold rice, break up clumps and stir-fry 3–4 minutes. Add sauce, tofu, pineapple, 70 g cooked peas and 25 g raisins; fry three minutes.
Add drained pineapple in the last three minutes. If too much juice gathers, spread the rice over the pan to evaporate moisture over moderately high heat while stirring to avoid scorching. - 04
When piping hot throughout and the rice reaches 74°C in the center, turn off heat. Fold in 45 g roasted cashews and 25 g chopped scallions, then serve two immediately.
Before you cook
Contains cashews (tree nuts), soy and possibly wheat in sauces. Check curry/spice labels. Cool cooked rice within 1 hour if possible, refrigerate at 4°C/40°F or colder for no more than 24 hours. Reheat the rice only once when preparing fried rice, to at least 74°C/165°F in the center, then serve promptly.
Allergens: soy (tofu and sauce), wheat (check soy sauce), tree nuts (cashews), check curry powder ingredients
Image & source credits
AI-generated image.