Description
This delicious fried rice incorporates fresh pineapple and tender chicken, making it a delightful and flavorful dish.
Ingredients
Scale
- 4 tablespoons coconut, peanut or avocado oil, divided
- 2 cloves garlic, roughly chopped
- 8–10 ounces chicken breast, thinly sliced into small pieces, or sub shrimp or make this Crispy Tofu
- 1/3 cup onions, diced small
- 1 cup fresh pineapple, sliced into small bite-sized pieces
- 1/3 cup red bell peppers, diced small
- 1/3 cup carrots, diced small
- 1/2 cup green onions, sliced small
- 2 cups cooked Jasmine rice (day-old rice is best, left uncovered in the fridge, to “dry out” a bit)
- 2 eggs, lightly whisked before cooking
- 1/3 cup cashews, whole if possible
- 1 1/2 teaspoons yellow curry powder
- 1 1/2 tablespoons sugar, or sugar alternative
- 1/2 teaspoon ground black or white pepper
- 1 tablespoon fish sauce or vegan substitute (use vegan fish sauce, or sub more soy sauce to taste)
- 2 tablespoons soy sauce or GF Liquid Aminos like Braggs
- 1 tablespoon lime juice or rice vinegar
Instructions
- Make the sauce by combining curry powder, sugar, pepper, lime juice, fish sauce, and soy sauce, and mix well.
- In a large skillet, heat to medium-high heat, and add the oil. Once hot, add garlic and fry until lightly golden brown and fragrant, about 30 seconds. Then add the chicken and cook until lightly browned, about 4-5 minutes, lowering heat if needed. Set aside.
- Wipe out the pan, add a little more oil and the onion, stir fry for 2 minutes, then add the pineapple, and stir fry for a few minutes. Add the vegetables and green onions, and cook until the vegetables are tender, about 3-4 minutes. Set aside with the chicken.
- Add a little more oil, stir fry the rice, making a well in the center to scramble the eggs. Add chicken and veggies back into the pan.
- Add the sauce, stir well, and let the fried rice cook for 1-2 more minutes. Add the cashews and cilantro. Stir well, turn the heat off, taste, and season as needed with soy sauce, sugar, and lime juice, or add more curry powder for spice.
- Serve warm with a side of lime wedges and garnish with chopped cilantro and optional Sriracha.
Notes
- Use day-old rice for the best texture.
- Feel free to substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg