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. 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. Please review our Legal Notice and Privacy Policy .