Pineapple Chicken Fried Rice (Printable)
Tender chicken and sweet pineapple mingle with cashews and vibrant vegetables in this Thai-inspired fried rice.
# What You’ll 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 Steps:
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, being careful not to burn.
03 - Push garlic to one side of the pan. Crack eggs into the cleared space and scramble quickly until just set.
04 - Add diced bell pepper, peas and carrots, and pineapple chunks. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
05 - Add chilled jasmine rice to the wok, breaking up any clumps with your spatula. Return 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 for 2-3 minutes.
07 - Stir in roasted cashews and sliced green onions. Remove from heat immediately.
08 - Transfer to serving plates and accompany with fresh lime wedges on the side. Serve immediately while hot.
# Expert Advice:
01 -
- The sweet and salty balance hits every craving at once, like having takeout that actually loves you back
- It comes together in under 20 minutes once your rice is prepped, making it perfect for those nights when takeout feels too far away
02 -
- Cold day old rice is the difference between restaurant quality fried rice and a sticky disappointing mess, so plan ahead or spread freshly cooked rice on a baking sheet and freeze it for 20 minutes
- Prep every single ingredient before you turn on the stove because once the cooking starts, there is literally no time to chop anything or you will end up with burnt bits and raw pieces
03 -
- Cook your protein first and set it aside rather than trying to time everything perfectly, because overcooked chicken in fried rice is a tragedy nobody deserves
- Always taste and adjust the seasoning before serving, sometimes you need an extra splash of soy sauce or pinch of sugar depending on your pineapple sweetness