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Pineapple Chicken Fried Rice

Pineapple Chicken Fried Rice: A Quick, Flavorful Feast

This Pineapple Chicken Fried Rice is a delicious and quick dinner solution that combines sweet pineapple, tender chicken, and vibrant veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 tablespoons Thai Light Soy Sauce Can substitute with gluten-free soy sauce
  • 1 tablespoon Mushroom Soy Sauce Optional, can replace with regular soy sauce
  • 1 tablespoon Dark Soy Sauce Optional, can be omitted for a lighter dish
  • 1 teaspoon Sugar Adjust to taste
For the Base
  • 1 medium Onion Finely chopped
  • 2 cloves Garlic Finely chopped
  • 2 large Eggs Can replace with tofu for a vegan option
  • 1 pound Chicken Breasts Diced into bite-sized pieces, optional: replace with Chinese sausage
  • 2 cups Mixed Veggies E.g., peas, carrots, bell peppers
For the Rice
  • 4 cups Day-Old Rice Essential for texture
For Extra Flavor
  • 1 teaspoon Curry Powder Adjust to taste
  • 1 cup Fresh Pineapple Diced
  • 1/2 cup Cashews Can substitute with peanuts or omit for nut-free
  • 1/4 cup Raisins Optional
For Garnishing
  • 2 tablespoons Green Onions Chopped
  • 1/4 cup Cilantro Optional
  • 1 whole Lime Cut into wedges, optional
  • 1 whole Cucumber Cut into slices, optional

Equipment

  • Wok
  • Skillet
  • Small Bowl

Method
 

Preparation
  1. In a small bowl, mix together Thai light soy sauce, mushroom soy sauce, dark soy sauce, and sugar until fully combined. Set aside.
  2. Heat 2 tablespoons of oil in a large wok over medium-high heat. Stir-fry finely chopped onion and garlic for 2-3 minutes until translucent.
  3. Push the onion and garlic to one side, crack in the eggs, and gently scramble for 1-2 minutes until set.
  4. Add diced chicken breasts and stir-fry for 4-5 minutes until cooked through. Then add mixed veggies, diced pineapple, and cashews.
  5. Transfer the chicken and vegetable mixture to a plate, leaving oil in the wok.
  6. Add another tablespoon of oil to the wok, heat, and add day-old rice, breaking up clumps and stir-frying for 5-7 minutes.
  7. Pour stir-fry sauce and curry powder over rice, mix, and add back chicken and veggie mixture. Stir well for 2-3 minutes.
  8. Turn off heat, stir in chopped green onions and serve hot with optional garnishes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Use day-old rice for best texture. Adjust sauce seasoning to taste while cooking.

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