Chicken and Pineapple Fried Rice
Ingredients
The rice and vegetables
-
3
cups
overnight steamed rice
-
1
cup
pineapple cubes
-
1
cup
frozen mixed vegetables, defrosted
The proteins
-
6
oz
chicken, cut into cubes
-
3
large
eggs, lightly beaten
The aromatics and seasonings
-
2
cloves
garlic, minced
-
2½
tablespoons
oil
-
1½
tablespoons
soy sauce
-
½
tablespoon
fish sauce
-
¼
teaspoon
sesame oil (optional)
-
3
dashes
white pepper
-
to taste
salt
Instructions
- Break up the lumpy overnight rice using a spoon, fork, or hands.
- Mix all the seasoning ingredients in a small bowl.
- Heat ½ tablespoon of oil in a wok over high heat and scramble the eggs, then set aside.
- In the same wok, add the remaining oil and stir-fry the garlic until fragrant.
- Add the chicken and pineapple, stir-frying until the chicken is halfway cooked and the pineapple is caramelized.
- Add the mixed vegetables and stir to combine.
- Add the rice and stir-fry until well blended with the other ingredients.
- Pour the seasonings into the wok and mix thoroughly.
- Return the cooked eggs to the wok and combine everything.
- Dish out and serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
622
Total fat
31g
Total carbohydrates
106g
Total protein
27g
Sodium
1273mg
Cholesterol
276mg
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