Pineapple Chicken Fried Rice (Printable Version)
Thai-inspired dish combining chicken, pineapple, cashews, and vegetables in flavorful fried rice.
# What You Need:
→ Protein & Eggs
01 - 2 boneless skinless chicken breasts cut into bite-sized pieces
02 - 2 large eggs
→ Vegetables & Fruit
03 - 1 1/2 cups fresh pineapple diced or canned drained
04 - 1 red bell pepper diced
05 - 1 cup frozen peas and carrots thawed
06 - 2 green onions sliced
07 - 2 cloves garlic minced
→ Rice & Nuts
08 - 4 cups cooked jasmine rice chilled preferably day-old
09 - 3/4 cup unsalted roasted cashews
→ Sauces & Seasonings
10 - 3 tablespoons soy sauce or tamari for gluten-free
11 - 1 tablespoon fish sauce
12 - 1 tablespoon oyster sauce or vegetarian oyster sauce
13 - 1 teaspoon curry powder
14 - 1/2 teaspoon white pepper or black pepper
15 - 1 tablespoon sugar
16 - 2 tablespoons vegetable oil
17 - Lime wedges for serving
# How to Make It:
01 - Heat 1 tablespoon oil in a large wok or nonstick skillet over medium-high heat. Add chicken pieces and cook until golden and cooked through, approximately 4-5 minutes. Transfer to a plate and set aside.
02 - Add remaining tablespoon of oil to the wok. Add minced garlic and cook for 30 seconds until fragrant.
03 - Push garlic to one side of the pan. Crack eggs into the empty space and scramble until just set.
04 - Add bell pepper, peas and carrots, and pineapple to the wok. Stir-fry for 2-3 minutes until vegetables are just tender.
05 - Add chilled rice to the wok, breaking up any clumps with your spatula. Return the cooked chicken to the pan.
06 - Pour in soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar. Toss everything thoroughly to combine and heat through, about 2-3 minutes.
07 - Stir in cashews and green onions. Remove from heat immediately. Serve hot with lime wedges on the side.
# Expert Tips:
01 -
- The sweet pineapple and savory curry powder create this incredible flavor balance that makes every bite interesting
- You can prep everything ahead and the actual cooking happens in one pan under 20 minutes
02 -
- Cold day old rice is the difference between restaurant style fried rice and a disappointing sticky mess
- Have all your ingredients prepped and measured before you turn on the stove because once you start cooking, everything moves fast
03 -
- Let your wok get properly hot before adding ingredients, you want to hear that sizzle immediately
- Dont overcrowd the pan when cooking the chicken, work in batches if necessary so it browns instead of steams