Ingredients:
1/2 teaspoon dark sesame oil
canola oil
1 lb firm tofu, diced
1 medium red onions, finely chopped
1 small red bell peppers, finely chopped
1 small yellow bell peppers, fine chopped
1 small green bell peppers, finely chopped
1 medium carrots, finely chopped
5 cups cooked jasmine rice
2 tablespoons low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon sambal oelek
1 cup diced pineapple
1/2 cup macadamia nuts, coarsely chopped
salt and pepper, to taste
Directions:
Cook the rice the day before.
Heat a wok to medium-high and add sesame oil and saute the tofu cubes, set aside.
Add a little canola oil to the wok, add the onion, carrot and bell peppers and stir fry a few minutes.
Add the cooked rice and continue to stir fry, break up the lumps; then add the soy sauce, oyster sauce and sambal oelek.
Continue to stir-fry, adding the pineapple, macadamia nuts, and salt and pepper (to tste).
Servings: 12
Time preparation: 20 min.
Time total: 30 min.