Ingredients:
1 (8 ounce) can crushed pineapple with juice
4 cups water
2 cups white rice
1 tablespoon peanut or walnut oil
1/2 teaspoon sesame oil
1 (12 ounce) package tofu, diced
3/4 cup chopped mushrooms
3 tablespoons soy sauce
3 green onions, thinly sliced
1 cup diced carrots
1/4 cup grated coconut
Directions:
Open can of crushed pineapple and drain juice into a cup.
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.
In a non-stick wok heat the 1 tablespoon walnut or peanut oil.
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 and pineapple. Cook until everything is heated through.
Place on a serving platter and sprinkle with cocount.
