Pineapple Chicken Fried Rice (Printable version)
Thai-style dish featuring chicken, pineapple, cashews, and vegetables cooked with fragrant jasmine 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
# Directions:
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, about 4–5 minutes. Remove 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 in eggs and scramble until just set.
04 - Add bell pepper, peas and carrots, and pineapple. Stir-fry for 2–3 minutes until vegetables are just tender.
05 - Add chilled jasmine rice, breaking up any clumps. Return cooked chicken to the pan.
06 - Pour in soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar. Toss everything well to combine and heat through, about 2–3 minutes.
07 - Stir in cashews and green onions. Remove from heat and serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The interplay of sweet pineapple and salty curry creates restaurant quality depth in under 30 minutes
- Cashews add a buttery crunch that keeps every bite interesting and satisfying
02 -
- Hot wok, cold rice—this combination creates those coveted crispy edges
- Dont crowd the pan when cooking chicken or it will steam instead of sear
03 -
- Preheat your wok until it is smoking slightly before adding oil for the best sear
- Let the rice sit undisturbed for 30 seconds between tosses to develop crispy bits