Thai Pineapple Peanut Fried Rice

Start with teriyaki sauce, firm tofu, fresh red bell peppers, green onion -- stir in cooked Minute Rice and pineapple tidbits ... take out easy, right at home!

Makes 4 Servings


1/4 cup teriyaki sauce
8 oz firm tofu, cubed
1 Tbsp peanut oil
1 red bell pepper, cut into strips
1 cup green onion, cut into 1-inch pieces
2 cups Minute® Brown Rice, cooked and cooled
1 can (8 oz.) pineapple tidbits in juice, drained
1 cup cocktail peanuts, chopped


  • Pour teriyaki sauce over tofu in shallow dish. Refrigerate 5 to 10 minutes to marinate. Drain tofu; reserve teriyaki sauce.
  • Heat oil in large skillet on medium-high heat. Add tofu; cook 3 to 4 minutes or until golden brown on all sides, stirring occasionally. Remove from skillet.
  • Add red pepper to skillet; cook and stir 2 minutes. Add green onions; cook and stir 1 minute. Add rice and pineapple; mix lightly. Cook 2 to 3 minutes or until heated through, stirring frequently. Add tofu, peanuts and reserved teriyaki sauce; mix lightly. Cook until heated through, stirring occasionally.
  • Stir in 1/2 cup chopped fresh basil leaves with peanuts and/or 1/2 teaspoon crushed red pepper with tofu.