Pineapple Chicken Fried Rice (Printable)
Thai-inspired dish featuring chicken, pineapple, cashews, and colorful veggies for a flavorful and easy meal.
# What goes in:
→ 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 brown and cooked through, approximately 4–5 minutes. Transfer to a plate and set aside.
02 - Add remaining 1 tablespoon oil to the 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 pan. Crack eggs into the empty space and scramble quickly until just set but still moist.
04 - Add diced bell pepper, peas and carrots, and pineapple. Stir-fry for 2–3 minutes until vegetables are crisp-tender.
05 - Add chilled jasmine rice, 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 thoroughly to distribute seasonings evenly and heat through, about 2–3 minutes.
07 - Stir in roasted cashews and sliced green onions. Remove from heat immediately.
08 - Transfer to serving plates and offer lime wedges on the side for squeezing. Serve immediately while hot.
# Expert Advice:
01 -
- The way cashews toast in the wok creates this incredible crunch that makes every bite exciting
- Leftovers somehow taste even better the next day for lunch
02 -
- Cold rice is non-negotiable here, as freshly cooked rice turns into gummy disappointment
- Have all ingredients prepped before you turn on the heat, because stir-frying waits for no one
03 -
- Soy sauce contains enough salt that additional seasoning is rarely needed
- A splash of rice vinegar right at the end brightens all the flavors