Pineapple Chicken Fried Rice (Printable Version)
A colorful Thai-style dish with chicken, pineapple, cashews, and vegetables cooked with jasmine rice and bold seasonings.
# 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
# Method:
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 wok. Crack eggs into the empty space and scramble quickly until just set but still moist.
04 - Add diced bell pepper, thawed peas and carrots, and pineapple chunks. Stir-fry for 2–3 minutes until vegetables are crisp-tender.
05 - Add chilled jasmine rice to the wok, breaking up any clumps with a spatula. Return cooked chicken to the pan and toss to distribute evenly.
06 - Pour in soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar. Toss everything thoroughly to combine and heat through, about 2–3 minutes.
07 - Stir in roasted cashews and sliced green onions. Remove from heat immediately.
08 - Transfer to serving bowls or plates. Accompany with fresh lime wedges for squeezing over the rice.
# Chef's Tips:
01 -
- The sweet and salty balance hits every craving at once, plus it comes together faster than delivery
- Day-old rice transforms into something magical, getting those perfect crispy-chewy bits everyone fights over
02 -
- Cold rice is the difference between fried rice and mushy rice disaster, I promise the extra planning day is worth it
- High heat is your friend, but have everything prepped because once you start cooking, it moves fast
03 -
- Soy sauce adds salt, so taste before adding more, you can always add but you cant take it back
- Prep everything before you turn on the stove, fried rice waits for no one