Oven-baked pineapple fried rice with cashews and tofu
Yields: 6 main servings
  • 6 cups brown rice (it can be cold and leftover or straight from the rice cooker)
  • 1 red bell pepper, chopped
  • ¾ cups chopped green onions
  • 1 medium pineapple, cubed into ½ to 1-inch bite-sized pieces
  • 1 cup cashews (raw or roasted both taste great)
  • 12 ounces extra firm tofu, cubed into ½ to 1-inch bite-sized pieces
  • 12 ounces frozen or thawed edamame (or about 2 cups)
  • 2-1/2 tablespoons safflower oil
  • 1 teaspoon sesame oil
  • 6 tablespoons low-sodium tamari sauce (or soy sauce)
  • 1-1/2 - 2 tablespoons sriracha
  1. Preheat the oven to 350ºF.
  2. Toss all ingredients together in a large mixing bowl.
  3. Spread the pineapple rice out over two dark baking sheets (we use 1 large and 1 medium dark non-stick baking sheets). If you try to cook it all on one baking sheet, the result won't be crispy.
  4. Bake on the middle rack for about 45 minutes to an hour, until a layer of rice browns and sticks to the baking sheet.
  5. Use a wooden spoon to scrape the rice off of the baking sheets, toss it together in a large mixing bowl, and serve.
Recipe by Snixy Kitchen at https://www.snixykitchen.com/2014/08/12/oven-baked-pineapple-fried-rice-cashews-tofu/