Pineapple and Chicken Fried Rice

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Browned chicken, a sweet-savory sauce, rice and vegetables are cooked in one pan to make an easy stir-fry dinner the whole family will enjoy.

Prep Time15

Cook Time20

Total Time35

Course: Main Dishes

Cuisine: Japanese Inspired

Diet: Gluten Free, Low Lactose

Servings:

Calories: 348kcal

3 cups jasmine rice cooked and chilled, use 1 cup raw rice to make 3 cups cooked
2 tablespoons olive oil
2 cups pineapple chunks fresh if possible
1 teaspoon sesame oil
½ red bell pepper seeded and diced
½ teaspoon ground ginger
1 cup frozen peas and carrots mix
1 pound boneless skinless chicken breasts diced
1 small onion diced
3 cloves garlic minced
3 green onions sliced
2 eggs lightly beaten
¼ cup low-sodium soy sauce
2 tablespoons teriyaki sauce
salt and black pepper to taste

Heat half the olive oil in a wok or large skillet over medium-high heat.
Season the diced chicken with salt and pepper, then cook until browned and cooked through, 5 to 7 minutes.
Remove the chicken from the skillet and set aside.

Push the vegetables to the sides of the pan and pour the beaten eggs in the middle.
Scramble the eggs in there until just cooked.

Add the cooked chicken, chilled rice and pineapple chunks to the skillet.
Pour in the soy sauce, sesame oil and teriyaki sauce. Stir everything together and cook for 4 to 5 minutes, letting the rice heat through and absorb the flavors.
Adjust the seasoning if needed, then stir in the green onions.
Serve immediately.

Chicken size: Cut the chicken into even cubes so the pieces finish cooking together.
Egg timing: Scramble the eggs only until cooked because they get more heat after you add the rice.
Seasoning check: Taste the fried rice before adding salt because soy sauce and teriyaki sauce both contain sodium.