Pineapple Fried Rice

1. Cook the rice in water on a low heat (rice to water ration 1:2).

2. Cut the pineapple in half and scoop out the insides of the fruit so you are left with 2 empty pineapple boats to fill the fried rice with. Keep the scooped out fruit to one side for later use.

3. With the pineapple that was scooped out, dice into small chunks and leave to one side.

4. Slice the tofu and pan fry with 1 Tbsp of vegetable oil until golden & crispy and season with salt and pepper. Slice the tofu into small cubes after frying.

5. In a separate pan with 1 Tbsp of vegetable oil, start frying the minced garlic and diced onions for roughly 3 mins without burning.

6. Then add the carrots and stir fry for another 5-7mins until carrots get softer.

7. Next add the peas and the diced pineapple to the pan and cook for another 5mins.

8. Then add the cooked rice and incorporate the vegetables evenly throughout the mixture.

9. Finally add the soy sauce and pepper and mix thoroughly. Add more salt if necessary (personal preference).

10. Then add the rice into the pineapple bowls and garnish with coriander and sesame seeds. These pineapple bowls are now ready to be eaten!