Pineapple Fried Rice
This Pineapple Fried Rice tastes exactly like what you get from Thai restaurants but with more protein. My family loves when I make this!!
- 2 small chicken thighs cut into bite size pieces*
- 1 teaspoon light soy sauce
- 1 tablespoon oil (I use avocado oil)
- 1/3 cup diced carrot
- 1 tablespoon minced garlic
- 2 teaspoons sliced spring onions, white part only
- 1/3 cup diced onion
- 2 eggs
- 2 1/2 cups cooked jasmine rice (preferably leftover refrigerated rice)
- 1 tablespoon light soy sauce
- 2 teaspoons fish sauce
- 1 1/2 teaspoon curry powder
- 1 1/2 teaspoon sugar
- 1/2 teaspoon white pepper powder
- 3/4 cups pineapple chunks
- 1/3 cup sliced spring onions, green part only
- 1/4 cup roasted cashews
Mix soy sauce and chicken. Set is aside.
Heat wok. Add oil. When the oil starts to heat up, add the marinated chicken. Spread it in one layer and let it sit for about 30 seconds until they turn lightly golden on the underside. Then saute them until all the chicken pieces turn light brown in color. (They might not be cooked all the way through at this point but they will continue to cook as you cook the rest of the ingredients)
Now add carrot and garlic. Saute until garlic turns light golden on the edges.
Add the white part of spring onions and onions. Mix well with the rest of the ingredients.
Move everything to one side of the wok/pan. Add the eggs to the pan and scramble them. (if the wok is too dry, add a little bit of oil before you add eggs).
When eggs are halfway cooked, add rice. Mix rice with everything in the wok.
Add soy sauce, fish sauce, curry powder, white pepper, and sugar. Mix with rice. Add pineapple pieces and mix again.
Finally, add cashews and the green part of the spring onions. Lightly toss everything. Best serve immediately.
- Restaurants usually use less chicken than this. So you can use one chicken thigh or even half a chicken thigh if you prefer.
- If you're planning on using a different protein please refer to the recipe description for more info.
