Pineapple Chicken Fried Rice (Printable)
Vibrant Thai dish with chicken, pineapple, cashews, and colorful vegetables for a quick flavorful meal.
# What You Need:
→ Protein & Eggs
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 2 large eggs
→ Vegetables & Fruit
03 - 1 1/2 cups fresh pineapple, diced (or canned, drained)
04 - 1 red bell pepper, diced
05 - 1 cup frozen peas and carrots, thawed
06 - 2 green onions, sliced
07 - 2 cloves garlic, minced
→ Rice & Nuts
08 - 4 cups cooked jasmine rice, chilled (preferably day-old)
09 - 3/4 cup unsalted roasted cashews
→ Sauces & Seasonings
10 - 3 tablespoons soy sauce (or tamari for gluten-free)
11 - 1 tablespoon fish sauce
12 - 1 tablespoon oyster sauce (or vegetarian oyster sauce)
13 - 1 teaspoon curry powder
14 - 1/2 teaspoon white pepper (or black pepper)
15 - 1 tablespoon sugar
16 - 2 tablespoons vegetable oil
17 - Lime wedges, for serving
# Directions:
01 - Heat 1 tablespoon oil in a large wok or nonstick skillet over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, approximately 4-5 minutes. Transfer to a plate and set aside.
02 - Add remaining tablespoon of oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant.
03 - Push garlic to one side of the pan. Crack eggs into the empty space and scramble until just set.
04 - Add bell pepper, peas and carrots, and pineapple to the wok. Stir-fry for 2-3 minutes until vegetables are just tender-crisp.
05 - Add chilled jasmine rice, breaking up any clumps with your spatula. Return cooked chicken to the pan.
06 - Pour in soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar. Toss everything thoroughly to combine and heat through, about 2-3 minutes.
07 - Stir in cashews and green onions. Remove from heat immediately. Serve hot with lime wedges on the side.
# Expert Tips:
01 -
- The sweet pineapple balances the savory soy and curry in a way that makes every bite feel like a surprise
- This comes together in under 20 minutes once your rice is prepped, making it perfect for those nights when takeout feels like the only option but you want something homemade
02 -
- I once tried making this with freshly cooked rice and ended up with a sticky, disappointing mess because the moisture content was too high
- Letting your wok get properly hot before adding ingredients creates that restaurant quality sear and prevents the rice from steaming instead of frying
03 -
- Prepping all ingredients before you start cooking is non negotiable because fried rice comes together so fast
- Keep your heat at medium high throughout, and do not be afraid to let the rice actually fry and develop those crispy bits