Pineapple Chicken fried rice
Complete meal in itself and a smart, easy & quick way to fix with some left over rice. It’s my absolute favorite of all fried rice preparations. Make it as the main course or as a beautiful side dish to any meal. Try this and I am sure you will make it again & again. Serve it in a pineapple boat to impress your guests!
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- Chicken breast – 2, skinless, boneless, cut into ½ inch cubes
- Sesame oil – 1 Tsp
- Vegetable oil – 2 Tbsp (divided)
- Onion – 1, medium diced
- Garlic – 3, minced
- Ginger – 2 Tsp, minced
- Carrots – ½ cup (if using frozen, run under warm water to thaw)
- Scallions – 2, sliced + more for garnish
- Long grain white rice – 4 cups, cold or room temp
- Peas – ½ cup (if using frozen, run under warm water to thaw)
- Pineapple - 1 cup, chopped
- Soy sauce – 1 Tbsp
- Curry powder – ½ Tsp
- White pepper powder – ½ Tsp
- Sriracha hot sauce – 1 Tsp
- Salt to taste
- In a medium bowl, toss the cubed chicken with the sesame oil and season with salt & pepper.
- Heat a large sauté pan or wok over medium heat, add 1 Tbsp vegetable oil. Let the pan heat for 2 minutes then add the chicken and cook, stirring, until the chicken is cooked throughout.
- Add the remaining 1 Tbsp of vegetable oil then add the onion, garlic, ginger and cook, stirring occasionally, until the onion softens, about 2 minutes. Add the carrots & peas and cook 2 more minutes until they have softened slightly.
- Stir in the scallions, rice and chopped pineapple
- Add soy sauce, curry powder, white pepper powder, sriracha hot sauce & salt. Mix it gently until well combined without breaking the rice grains. Serve hot.
- Use a sauté pan that has at least 2 inch rim so that all of the ingredients can be properly stirred without overflowing from the pan.
- Make rice a day before and keep it in a refrigerator and use it next day for best results.
Hungry soul by Abha http://www.hungrysoulbyabha.com/