Mango Pineapple Fried Rice

Original Recipe by BitterSweet Blog

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PREP TIME

5 minutes

COOK TIME

30 minutes

SERVES

3-4 people

INGREDIENTS:

• 1 Cup Dry Arborio or Sushi Rice*

• 1 1/2 Cups Water

• 2 Tablespoons Coconut Oil, Melted and Divided

• 1/2 Pound Extra-Firm Tofu, Diced*

• 3 Tablespoons Soy Sauce, Divided

• 1 Teaspoon Toasted Sesame Oil

• 4 Cloves Garlic, Minced

• 1 Inch Fresh Ginger, Peeled and Minced

• 2 Cups Sam's Fresh Mango Pineapple Salsa

• 1 - 2 Tablespoons Lime Juice

• 1/4 Teaspoon Ground White Pepper

• 3/4 Cup Frozen Peas

• 3 Scallions, Thinly Sliced

• 1/4 Cup Roasted, Unsalted Peanuts

DIRECTIONS:

1. Begin by cooking the rice. Combine the rice and water in a medium saucepan over medium heat. Cover, bring to a boil, reduce to low and simmer for 16 - 20 minutes, until all the water is absorbed. Let cool completely and transfer to the fridge. Chill for at least 8 hours, if possible.

2. To prepare the tofu, toss the cubes with 1 tablespoon melted coconut oil and 1 tablespoon soy sauce. Saute in a large wok set over the highest heat possible, using a wide spatula to toss the pieces periodically. Sear each side until golden brown and crispy; transfer to a plate and set aside.

3. Add the remaining coconut oil to the wok followed by the sesame oil, garlic, and ginger. Saute for 30 seconds until aromatic, then quickly add in the salsa. Cook for 60 - 90 seconds before adding the cooked and cooled rice. Use your spatula to break it up, then add the remaining soy sauce. Season liberally with lime juice and white pepper.

4. Toss to combine and stir frequently for 2 - 3 minutes, until the rice begins to brown and crisp on the bottom. Add the peas, stirring to combine and heat through. Sprinkle in the scallions and remove from the stove.

5. Transfer to a serving dish and top with peanuts. Enjoy hot!

NOTES:

• To save time, you can use 2 - 2 1/2 cups cooked rice and 1/2 pound of baked or braised tofu, diced.