Chicken and Pineapple Fried Rice

The recipe Sunday was chicken and pineapple fried rice — cold cooked rice stir-fried with diced chicken, fresh pineapple, peas, scrambled egg, soy sauce, ginger.

The recipe is below.

Chicken and Pineapple Fried Rice

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
• 3 cups cooked white rice, day-old preferred
• 1 cup fresh or canned pineapple chunks, drained
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1/2 cup frozen peas and carrots, thawed
• 3 green onions, sliced
• 2 eggs, lightly beaten
• 1/2 teaspoon ground ginger
• Salt and black pepper to taste

Instructions

1. Cook the chicken. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook 5–6 minutes, stirring occasionally, until cooked through and lightly browned. Transfer to a plate and set aside.
2. Scramble the eggs. Push any remaining bits to the side of the pan. Add a small drizzle of oil if needed, then pour in the beaten eggs. Scramble them quickly over medium heat until just set, breaking into small pieces. Push to the side.
3. Sauté aromatics and vegetables. Add the remaining tablespoon of vegetable oil to the pan. Add garlic and ground ginger and cook 30 seconds until fragrant. Add the peas and carrots and stir-fry 2 minutes.
4. Add the rice. Add the cold cooked rice to the pan, breaking up any clumps. Stir-fry 3–4 minutes, pressing the rice against the hot pan occasionally to get a little char and texture.
5. Combine everything. Return the chicken and eggs to the pan. Add the pineapple chunks, soy sauce, and sesame oil. Toss everything together and stir-fry 2–3 minutes until heated through and well coated.
6. Finish and serve. Taste and adjust seasoning. Garnish with sliced green onions and serve immediately straight from the pan.

Nutrition (per serving)

Calories: 420 | Protein: 32g | Fat: 13g | Carbs: 45g | Fiber: 2g | Sodium: 620mg