Pineapple Chicken Fried Rice (Printable)
Thai-style fried rice with chicken, pineapple, cashews, and mixed vegetables for a quick flavorful meal.
# What You’ll 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
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
09 - 3/4 cup unsalted roasted cashews
→ Sauces & Seasonings
10 - 3 tablespoons soy sauce
11 - 1 tablespoon fish sauce
12 - 1 tablespoon oyster sauce
13 - 1 teaspoon curry powder
14 - 1/2 teaspoon white pepper
15 - 1 tablespoon sugar
16 - 2 tablespoons vegetable oil
17 - Lime wedges, for serving
# How To Make It:
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, being careful not to burn.
03 - Push garlic to one side of the pan. Crack eggs into the empty space and scramble quickly until just set but still moist.
04 - Add diced bell pepper, peas and carrots, and pineapple chunks. Stir-fry for 2–3 minutes until vegetables are tender-crisp.
05 - Add chilled jasmine rice to the wok, breaking up any clumps with the spatula. Return cooked chicken to the pan and toss to distribute evenly.
06 - Pour in soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar. Toss everything thoroughly to combine and heat through for 2–3 minutes.
07 - Stir in roasted cashews and sliced green onions. Remove from heat immediately.
08 - Transfer to serving plates and accompany with fresh lime wedges for squeezing over the top.
# Expert Tips:
01 -
- The cashews create this incredible crunch that makes every bite interesting
- It comes together in under 20 minutes once your rice is ready
- The sweet and savory balance is addictive in the best way
02 -
- Cold rice is non-negotiable here or you will end up with a gummy mess
- Have all ingredients prepped before you start cooking, this moves fast once the heat is on
- Day-old rice from the refrigerator works better than freshly cooked rice
03 -
- Preheat your wok until it is properly hot before adding oil for better searing
- Work in batches if your wok is small rather than overcrowding