Description
A vibrant dish combining tender chicken, sweet pineapple, and colorful vegetables, all harmonized in a delightful fried rice.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 10.5 oz), diced
- 2 large eggs, beaten
- 1 cup fresh pineapple, diced
- 1 red bell pepper, diced
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced, plus extra for garnish
- 2 cloves garlic, minced
- 3 cups cooked jasmine rice, chilled (preferably day-old)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon chili flakes (optional)
- 2 tablespoons vegetable oil for frying
- 2 tablespoons roasted cashews or macadamia nuts (optional)
Instructions
- Heat the oil in a large wok or skillet over medium-high heat.
- Cook the diced chicken for about 5–7 minutes until golden brown and cooked through, then set aside.
- Scramble the eggs in the same pan and set them aside.
- Add garlic, red bell pepper, and green onions, stir-frying until fragrant.
- Combine peas, carrots, and pineapple, stir-frying for another 2–3 minutes.
- Integrate the chilled rice, ensuring everything is well-mixed.
- Season with soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes, then stir-fry until heated through.
- Taste and adjust the seasoning as necessary.
- Garnish with nuts and extra green onions, then serve warm.
Notes
Use chilled, day-old rice for the best texture. You can substitute chicken with shrimp or tofu for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg