Pineapple Fried Rice

* 1 (8 ounce) can crushed pineapple with juice
* 4 cups water
* 2 cups white rice
* 1 tablespoon peanut or walnut oil
* 2 eggs, beaten
* 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

DIRECTIONS

1. Open can of crushed pineapple and drain juice into a cup.
2. 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.
3. In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. Slide eggs out of the wok to a plate - cut into short, narrow strips. In the same wok, 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, pineapple, and egg strips. Heat until everything is heated through.