Chicken Pineapple Fried Rice Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
3 people
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Calories
856 kcal
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Course
Main Course
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Cuisine
Thai
Chicken Pineapple Fried Rice Recipe
Description
This recipe for Chicken Pineapple Fried Rice starts with sautéing minced garlic until fragrant, then cooking thinly sliced chicken until mostly done. Diced carrots and onions are added next to soften slightly, building layers of flavor. Eggs are cracked into the wok and gently beaten in alongside the other ingredients, creating a tender scrambled texture mixed through the dish.
Seasonings including light soy sauce, white sugar, salt, and yellow curry powder are incorporated to coat the rice, infusing it with a mild curry aroma and a balanced savory-sweet flavor. Day-old jasmine rice is used to achieve distinct, separate grains during stir-frying. Pineapple chunks add bursts of sweetness, complemented by the occasional crunch of cashew nuts tossed in near the end.
This fried rice works well as a standalone main course or paired with simple sides. The pineapple adds freshness lending complexity to the otherwise savory profile. Garnishing with green onions brightens the dish just before serving. Substitutions like shrimp or tofu are possible, and the use of day-old rice prevents clumping, ensuring a good texture.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 3.5 ounces chicken thinly sliced
- 1/4 cup carrot diced
- 1/3 cup onion diced
- 3 cloves garlic minced
- 2 egg
- 2 tablespoons soy sauce light
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 tablespoon yellow curry powder
- 2.5 cups rice day-old, jasmine rice
- 7 ounces pineapple slice in small chunks
- 1/4 cup cashew nuts optional but recommended
- green onions for garnishing
Instructions
- Preheat oil in your wok over medium. Add minced garlic and sauté until golden and fragrant. Then, add chicken and stir-fry until it’s about 80 percent cooked through.
- Add diced carrots and onions to your pan. Stir-fry and combine them with the chicken until carrots and onion have softened slightly, about a minute.
- Push everything to one side of the wok and crack the eggs into the empty area.
- Beat the eggs together with the rest of the ingredients in the wok.
- Add light soy sauce, white sugar, salt, and yellow curry powder and thoroughly mix.
- Add white rice and mix, breaking apart all clumps, to ensure every rice grain is coated with curry.
- First, quickly mix in the chunks of pineapple. Then, add the cashews to the wok and briefly toss the ingredients together to combine. Serve immediately and enjoy!
Notes
- Use day-old jasmine rice for best texture and easier stir-frying without clumping.
- Substitute chicken with shrimp, pork, beef, or tofu and add preferred vegetables to customize the dish.
- The nutrition card included serves as a guideline for portion and calorie content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 856 kcal
% Daily Value*
| Calories | 856kcal | 43% |
| Carbohydrates | 141g | 47% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 126mg | 42% |
| Sodium | 1134mg | 47% |
| Potassium | 501mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2011IU | 40% |
| Vitamin C | 35mg | 39% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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