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Chicken Fried Rice with Pineapple

Chicken Fried Rice with Pineapple Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 462
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked, chilled white rice
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces, patted dry
  • 1 cup fresh pineapple chunks (drained if canned)
  • 2 large eggs, beaten with a pinch of salt
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 3 scallions, sliced thin, whites and greens separated
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp vegetable oil, divided
  • 1/2 cup frozen peas

Method
 

  1. Heat 1 tbsp vegetable oil in a large nonstick skillet or wok over high heat. Sear the chicken pieces in a single layer until golden and cooked through, about 5 minutes. Transfer to a plate.
  2. Reduce heat to medium, add the remaining 1 tbsp oil, and pour in the beaten eggs. Cook gently until just set, about 1 minute, then move to the plate with the chicken.
  3. Return the heat to high and add the cold rice, spreading it flat. Let it toast undisturbed for 90 seconds, stir, and toast again.
  4. Push the rice aside, add the garlic and ginger, and stir for 30 seconds. Add the pineapple, frozen peas, and scallion whites. Toss for 2 minutes, then stir in the soy sauce, rice vinegar, and sesame oil.
  5. Return the chicken and eggs to the pan, breaking the eggs into smaller pieces. Toss until hot, sprinkle with scallion greens, and serve immediately.

Notes

For the best texture, use rice that has been refrigerated at least a few hours, the grains need to be cold and dry when they hit the pan. If fresh pineapple is not handy, canned chunks drained and patted dry work smoothly in its place.