Quick & Easy Chicken Pineapple Fried Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
311 kcal
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Course
Main Course
Quick & Easy Chicken Pineapple Fried Rice
Description
Quick & Easy Chicken Pineapple Fried Rice uses day-old jasmine rice to achieve the right texture for stir-frying. The chicken is sliced thinly and marinated with soy sauce, sesame oil, cornstarch, and baking soda to tenderize the meat and infuse umami flavors. Cooking the chicken separately before combining with the sautéed vegetables and pineapple ensures it's cooked through but remains moist. The sauté of garlic and onions adds aromatic depth while the mixed vegetables provide texture and color. Stirring in soy sauce, fish sauce, and seasonings ties together the sweet and savory elements of the pineapple and chicken.
The bright bite of pineapple contrasts nicely with the savory soy and fish sauce base, making this fried rice a flavorful and satisfying meal. It can be served on its own or with extra sauce to taste.
Ingredients
- 3 cups jasmine rice cold day-old rice ideally, cooked
- ½ lb chicken thigh or chicken breast, skinless, boneless
- 1 cup mixed vegetables peas, carrots, corn and/or green beans rinsed and strained, frozen
- 1 cup pineapple diced or used diced canned pineapples
- ½ cup onion finely diced (or sub with shallots/green onions)
- 2 cloves garlic minced
- 2 tablespoon vegetable oil or any neutral oil for cooking
- 1.5 tablespoon soy sauce regular
- 1 teaspoon fish sauce or sub with oyster sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Chicken Marinade:
- 2 teaspoon soy sauce regular
- 2 tsp sesame oil or any neutral oil
- 1 teaspoon cornstarch or potato starch
- ¼ tsp baking soda do not skip as this helps tenderize the meat
Instructions
- Break up cold day-old rice with a rice paddle or clean hands. Set aside.
- Slice chicken thighs on a bias and transfer sliced chicken to a medium bowl. Season chicken with marinade ingredients as listed, mix well and set aside to marinate for 10-15 minutes.
- Heat 1 tablespoon vegetable oil in a large pan on medium-high heat. Fry sliced chicken until cooked through. Remove chicken and set aside.
- Next sauté garlic and onions until fragrant.
- Add mixed vegetables and diced pineapples and cook for 3-4 minutes, evaporating any liquids in the pan. Push everything to the side of the pan.
- Add remaining vegetable oil. Toss in cooked rice into the empty space followed by regular soy sauce, fish sauce, salt and black pepper and toss everything together.
- Toss back in cooked chicken. Serve hot and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 17g | 34% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 54mg | 18% |
| Sodium | 951mg | 40% |
| Potassium | 387mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2.383IU | 0% |
| Vitamin C | 27mg | 30% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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