Pineapple Fried Rice

• 1 (8 ounce) can crushed pineapple with juice
• 4 cups water
• 2 cups white rice
• 1 tablespoon peanut or walnut oil
• 2 eggs, beaten
• 1/2 teaspoon sesame oil
• 1 (12 ounce) package tofu, diced
• 3/4 cup chopped mushrooms
• 3 tablespoons soy sauce
• 3 green onions, thinly sliced
• 1 cup diced carrots

1. Open can of crushed pineapple and drain juice into a cup.
2. In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. Add rice. Bring mixture to boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender.
3. In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. Slide eggs out of the wok to a plate - cut into short, narrow strips. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. Stir in cooked rice, pineapple, and egg strips. Heat until everything is heated through.

pineapple, water, white rice, peanut, eggs, sesame oil, mushrooms, soy sauce, green onions, carrots

Taken from www.allrecipes.com/recipe/14001/pineapple-fried-rice/ (may not work)