Recipe: Pineapple and Tofu Fried Rice and Fried Rice with Eggs

PINEAPPLE AND TOFU FRIED RICE

"Whatever happened to fried rice, anyway? It's such a good idea and so easy to make. All kinds of goodies can go into it - a few toasted cashews, small bits of chicken or shrimp, all kinds of vegetables and, of course, tofu. I combine slivers of deep fried tofu with large pieces of regular tofu that have been sauteed until golden."

2 pieces commercially prepared deep-fried tofu (optional)
1 carton firm tofu, drained
2 tablespoons roasted peanut oil
Salt
1 bunch scallions, including half of the greens, thinly sliced
1 red or yellow bell pepper, diced into small squares
8 snow peas, trimmed and sliced into long strips
3 to 4 cups cooked rice*
1/4 cup chopped fresh cilantro
5 slices canned pineapple, chopped into large pieces
Soy sauce
2 tablespoons chopped toasted peanuts or roasted cashews

Pour 1 cup boiling water over the fried tofu, if using, then slice thinly. Set aside.

Blot the fresh tofu with towels to wick up the surface moisture, then cut into cubes of any size you like and blot again.

Brush 2 teaspoons peanut oil over a large nonstick skillet, add the tofu, and fry the tofu until golden. Turn it as it cooks so that all the surfaces are nicely colored. Season with salt and remove to a plate.

Return the skillet to the heat, add the remaining oil, and turn the heat to high. Add the scallions, bell peppers, and optional deep-fried tofu. Saute over high heat until the peppers are seared, after a few minutes.

Add the snow peas to the skillet, then crumble in the rice. Continue to saute until the rice is hot. Add the reserved tofu, half the cilantro and pineapple, and cook several minutes more.

Sprinkle over 2 tablespoons soy sauce, or more to taste. Add the chopped nuts, toss once more, then serve with the remaining cilantro scattered over the top.

*White rice makes a very pretty background for all the different ingredients, but brown rice is nuttier tasting and better for you. Whichever you choose, start with cold, leftover rice.

VARIATION:

FRIED RICE WITH EGGS:
Beat 2 eggs (or egg whites) with 1 tablespoon soy sauce. When the rice and vegetables are piping hot, pour the eggs over all and stir rapidly so that they coat the rice and are quickly cooked.

Makes 3 to 4 servings
Source: This Can't Be Tofu! by Deborah Madison