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By Wande Alugo

Pineapple Fried Rice with Tahini-Maple Glaze

7 steps
Prep:10minCook:35min
Updated at: Sun, 29 Sep 2024 11:26:10 GMT

Nutrition balance score

Great
Glycemic Index
45
Low
Glycemic Load
37
High

Nutrition per serving

Calories544 kcal (27%)
Total Fat21.3 g (30%)
Carbs71.8 g (28%)
Sugars22.7 g (25%)
Protein20.1 g (40%)
Sodium822.4 mg (41%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Step 1 Preheat the oven to 200°C (fan-forced) or 180°C (convection).
Step 2
Step 2 Cook brown rice according to packet instructions, drain, and set aside. (Or just set aside 2 cups of pre-cooked brown rice if using up leftovers from the fridge!)
Step 3
Step 3 Toss tofu cubes in a bowl with the olive oil, tamari, and cornstarch. Spread evenly on a lined baking tray, and bake in the oven for 25 minutes, or until golden and crispy.
Step 4
Step 4 For the glaze, mix together the tahini, tamari, maple syrup, and apple cider vinegar in a jug or small bowl.
Step 5
Step 5 Add coconut oil to a frying pan on medium-high heat. Once the oil is hot, add the pineapple and capsicum and fry for about 5 minutes, then add the red onion, garlic, and a generous pinch of salt.
Step 6
Step 6 Fry for a further minute until fragrant, then stir through the cashews and cooked brown rice. Turn up to a high heat and add a generous dash of tamari, to taste. Let the rice cook for about 3 minutes, until sizzling and heated through, tossing or stirring occasionally to prevent sticking.
Step 7
Step 7 Serve immediately, topped with the baked tofu, glaze, sesame seeds, and fresh coriander.

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