Pineapple Chicken Fried Rice (Print version)
Thai-style chicken stir-fry with pineapple, cashews, and colorful veggies for a quick meal.
# 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 and cooked through, about 4–5 minutes. Remove to a plate and set aside.
02 - Add the remaining tablespoon of oil to the wok. Add minced garlic and cook for 30 seconds until fragrant.
03 - Push the garlic to one side of the wok, crack in the eggs, and scramble until just set.
04 - Add bell pepper, peas and carrots, and diced pineapple. Stir-fry for 2–3 minutes until vegetables are just tender.
05 - Add the chilled rice to the wok, breaking up any clumps with your spatula. Return the 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 immediately.
08 - Serve immediately with lime wedges on the side for squeezing over the rice.
# Expert advice:
01 -
- Everything comes together in one pan, making cleanup almost nonexistent
- The sweet and salty balance hits that craving spot every single time
- Dayold rice transforms into something completely new and exciting
02 -
- Cold, day-old rice is non-negotiable for preventing gummy, clumpy fried rice
- A smoking hot wok creates the slightly crispy, smoky edges that make restaurant fried rice so addictive
- Have all ingredients prepped and measured before you start cooking once the heat is on, everything moves fast
03 -
- Use a wok ring if you have an electric stove to maintain consistent high heat
- Squeeze the lime over individual portions rather than the whole dish so leftovers do not get soggy