Chinese · Dinner
Pineapple Fried Rice
Wok-fried jasmine rice tossed with diced chicken thigh, sweet pineapple chunks, scrambled egg, scallion and toasted cashews, seasoned with soy sauce and a touch of curry powder for warmth. High-heat stir-frying keeps the rice grains separate while the fruit adds bright acidity.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
25.8gFat
54.1gCarbs
9.8gSugar
3.6gFiber
1210mgSodium
364mgChol
5.9gSat Fat
720mgPotassium
58mgCalcium
3.4mgIron
0.7mcgVitamin B12
32mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Dice the chicken thigh, chop pineapple and scallions, chop the cashews, mince garlic, and beat the egg. Break up cooled rice so grains separate freely.
2
Sear
Heat half the oil in a wok over high heat until shimmering. Add chicken and sear 3 to 4 minutes, stirring, until browned and cooked through.
3
Scramble
Push chicken aside, pour beaten egg into the wok over medium heat and scramble 30 seconds, breaking into small pieces and mixing with chicken.
4
Sauté
Add remaining oil and garlic to the wok over medium-high heat, sauté 30 seconds until fragrant. Stir in curry powder and rice, breaking lumps, frying over high heat 3 to 4 minutes until grains separate and lightly golden.
5
Toss
Add pineapple, soy sauce, salt and white pepper to the wok. Toss over high heat 1 to 2 minutes until warmed through and evenly coated.
6
Plate
Transfer fried rice to a plate, scatter scallions and cashews over the top and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 2 cup330g cooked jasmine rice, cooled (day-old preferred)
- 1 cup150g fresh pineapple
- 22 large eggs
- 4 tbsp40g cashews
- 44 scallions
- 2 tbsp30ml soy sauce
- 1 tsp1 tsp curry powder
- 2 clove2 clove garlic
- 2 tbsp30ml vegetable oil
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch white pepper
