Pineapple Chicken Fried Rice (Print View)
A Thai-inspired dish with chicken, pineapple, cashews, and vegetables served over fried jasmine 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 brown and cooked through, approximately 4-5 minutes. Transfer to a plate and reserve.
02 - Add remaining tablespoon of oil to the hot wok. Add minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn.
03 - Push garlic to one side of the wok. Crack eggs into the cleared space and scramble quickly until just set but still moist.
04 - Add bell pepper, peas and carrots, and pineapple to the wok. Stir-fry for 2-3 minutes until vegetables are tender-crisp but still retain some crunch.
05 - Add chilled rice to the wok, breaking up any clumps with your spatula. Return cooked chicken to the pan and toss to combine.
06 - Pour in soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar. Toss everything vigorously to evenly distribute seasonings and heat through for 2-3 minutes.
07 - Stir in cashews and green onions. Remove from heat immediately. Serve hot with fresh lime wedges on the side for squeezing.
# Expert Tips:
01 -
- It comes together in under 20 minutes making it perfect for those nights when takeout feels like too much effort
- The combination of textures and flavors hits every single craving spot in one bowl
02 -
- Cold rice is absolutely mandatory warm rice will turn this into a sticky mess and I learned this the hard way
- Have all ingredients prepped and lined up before you turn on the heat because stir frying moves fast
03 -
- Keep your wok or skillet moving constantly so nothing sticks or burns
- Taste before serving because different soy sauces have different salt levels