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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

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| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pineapple juice	1	can	crushed	198.6507	48.2384	1.3493	0.4498
water	4	cups		0.0	0.0	0.0	0.0
white rice	2	cups		1350.5	295.815	26.381	2.4419999999999997
peanut	1	tablespoon		51.7388	1.4719	2.3542	4.4932
egg	2		beaten	143.0	0.72	12.56	9.51
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
tofu	1	package	diced	-	-	-	-
mushroom	3/4	cup	chopped	-	-	-	-
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.