Easy Pineapple Chicken Fried Rice
Ingredients
The rice
-
3
cups
cooked rice (1 cup uncooked rice)
The chicken
-
1
lb
boneless chicken breast
-
1
tsp
smoked paprika
-
½
tsp
sea salt
-
2
tsp
black pepper
The vegetables
-
1
whole
pineapple
-
1
cup
packaged carrots, corn, and peas mix, frozen
The seasoning and sauces
-
3
eggs
-
2
tbsp
butter
-
1
tsp
ground ginger
-
1
tsp
garlic powder
-
½
tsp
onion powder
-
¼
tsp
red pepper flakes
-
3
tbsp
minced garlic
-
2
tbsp
low sodium soy sauce
-
1
tbsp
vegetarian oyster sauce
-
1
tbsp
Shaoxing (Chinese) cooking wine
-
2
tsp
pure sesame oil
Instructions
- Cook the rice according to instructions and cool it completely.
- Cut the pineapple in half lengthwise and scoop out the insides to use as a serving boat.
- Cube the chicken breast and season with smoked paprika, sea salt, and black pepper.
- Heat a wok or skillet and cook the chicken until no longer pink, then remove from heat.
- Sauté the frozen vegetables in the wok for 4 to 5 minutes.
- Scramble the eggs in the center of the wok with butter.
- Add the cold rice, chicken, and seasonings to the wok and mix well, cooking for 3 to 5 minutes.
- Whisk together the sauces in a bowl and fold into the rice mixture.
- Add the pineapple chunks and serve the fried rice in the hollowed pineapple halves.
Nutrition Facts (estimated)
Servings
3
Calories
716
Total fat
824g
Total carbohydrates
78.1g
Total protein
56.6g
Sodium
824mg
Cholesterol
285mg
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