Chicken and pineapple fried rice

Don't ask me what possessed me to make fried rice, because I really have no idea. But I had some chicken and other veggies lying around and instead of stir fry I felt like fried rice was the answer -- it's the perfect one dish meal. Except I was making a boat load of it to have enough for leftovers so I ended up using two giant frying pans. 

I was really impressed with how it turned out. It tasted similar to what you'd get for takeout but with little to no grease or guilt. 

Chicken and Pineapple Fried Rice Recipe
Prep time: 20 min
Cook time: 20 min
Serves: 4-6

4 cups of cooked long grain white rice, cooled (preferably 1-2 days old)
2 breasts of chicken, cubed
4 tablespoons soy sauce
1 tablespoon garlic chili sauce
1 tsp garlic powder
1 tsp ground ginger
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 white onion, chopped
3 cloves of garlic, minced
1/2 red pepper, finely diced
2 eggs
2 cups of frozen peas and carrots, rinsed with water to thaw
1 can diced pineapple, drained
3 scallions, thinly sliced

In a medium bowl toss the cubed chicken with 2 tablespoons of soy sauce, garlic chili sauce, garlic powder, and ginger. 

Heat a large wok or nonstick saute pan over medium heat and add vegetable oil and sesame oil. Let the pan heat for 2 minutes, and then add chicken, cooking and stirring until cooked through. 

Add onion, garlic and red pepper to the pan stirring occasionally until the onion softens, about 2 minutes. Add the peas and carrots and cook 1 more minute until they are heated through. 

Break eggs into the pan and continue to stir so the egg becomes scrambled and cooks through. 

Add the pineapple and scallions. Drizzle the rice with the remaining 2 tablespoons of soy sauce and stir to combine. Add salt and pepper to taste and serve. 

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