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Laura Cassey
By Laura Cassey

Chili Pineapple Fried Rice

Credit: Yeung Man Cooking https://youtu.be/1Mkgb8Fxr_o
Updated at: Thu, 17 Aug 2023 04:41:36 GMT

Nutrition balance score

Good
Glycemic Index
50
Low
Glycemic Load
16
Moderate

Nutrition per serving

Calories462.3 kcal (23%)
Total Fat32.1 g (46%)
Carbs33 g (13%)
Sugars4.3 g (5%)
Protein12.2 g (24%)
Sodium384.2 mg (19%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Slice the ripe pineapple in half and scoop out the inside meat, leaving the shell intact to use as the final serving bowl
Step 2
Remove the pineapple core (use in smoothies!) and chop the meat into bite sized pieces preserving as much juice as possible
Step 3
Broil the pineapple bowls in the oven for 3-4mins (bowl side up)
Step 4
Chop the extra firm tofu into small cubes. Finely chop the red onion, garlic, and ginger
Step 5
Heat up a nonstick pan to medium heat. Add thee peanuts and toast for 2-3mins, then set aside
Step 6
Heat the pan back to medium heat and add the chili oil followed by the red onions. Sauté for 3-4mins
Step 7
Add the garlic, ginger, and tofu. Sauté for 2-3mins. Then, add the cooked rice, pineneapple pieces, curry powder, soy sauce, dark soy sauce, toasted sesame oil, about 2 tbsp of juice from the pineapple, and cayenne pepper. Sauté for another 3-4mins
Step 8
Add the toasted peanuts a and give the pan a good mix. Plate the fried rice in the pineapple bowls and garnish with freshly chopped cilantro to serve
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