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Delish Chicken and Pineapple Fried Rice

Delish Chicken and Pineapple Fried Rice

Colorful, takeout-style chicken and pineapple fried rice made in one wok in just 30 minutes—sweet, savory, and weeknight easy.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 4 cup cooked jasmine rice use day-old, chilled
  • 1 pound boneless skinless chicken breast, diced
  • 1.5 cup pineapple tidbits, drained
  • 1 cup frozen peas and carrots
  • 0.5 cup white onion, diced
  • 0.5 cup green onions, thinly sliced
  • 3 clove garlic, minced
  • 2 large egg, lightly beaten
  • 0.25 cup low-sodium soy sauce
  • 2 tablespoon oyster sauce
  • 1 tablespoon toasted sesame oil
  • 2 tablespoon neutral oil (vegetable or canola) for stir-frying
  • 0.5 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon ground black pepper
  • 0.25 cup fresh cilantro, chopped optional
  • 1 lime lime, cut into wedges for serving
  • 1 tablespoon sriracha optional, to taste

Instructions

Preparation Steps

  • Break up the cold cooked rice with your hands to remove clumps. Drain pineapple well. Dice chicken and season lightly with salt and pepper. Chop onions, green onions, and garlic.
  • Heat a large wok or skillet over medium-high. Add 1 teaspoon neutral oil and scramble the beaten eggs just until set. Transfer eggs to a plate.
  • Add 1 tablespoon neutral oil to the wok. Stir-fry the diced chicken until cooked through and lightly browned, 4 to 5 minutes. Transfer to the plate with the eggs.
  • Add remaining neutral oil to the wok. Sauté white onion for 2 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
  • Add the rice. Spread it out and let it fry undisturbed for 1 minute, then toss and repeat for another 1 to 2 minutes to get a little crispness.
  • Pour in soy sauce, oyster sauce, and sesame oil; toss to coat. Stir in peas and carrots and the drained pineapple; cook 1 to 2 minutes to heat through.
  • Return chicken and eggs to the wok. Add green onions and toss. Taste and season with additional salt, pepper, or sriracha as desired.
  • Remove from heat. Garnish with cilantro and serve with lime wedges.

Notes

For the best texture, use day-old rice that has been refrigerated and dried out slightly. To make gluten-free, use tamari and a gluten-free oyster sauce. Swap chicken for shrimp or extra-firm tofu if you like.

Nutrition

Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg