Servings 8 servings
Ingredients
- 2 boneless , skinless chicken breasts, cut into 1/2-inch cubes
- 1 teaspoon sesame oil
- 2 Tablespoons vegetable oil, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1/2 cup diced carrots (if frozen, run under warm water to thaw)
- 2 scallions, sliced, plus more for garnish
- 4 cups cooked long grain white rice (cold or room temp)
- 1/2 cup peas (if frozen, run under warm water to thaw)
- 1 cup chopped pineapple
- 3 Tablespoons low sodium soy sauce
Instructions
- In a medium bowl, toss the cubed chicken with the sesame oil and season with salt and pepper.
- Heat a large sauté pan or wok over medium heat and add 1 tablespoon vegetable oil. Let the pan heat for 2 minutes then add the chicken and cook, stirring, until the chicken is cooked throughout.
- Add the remaining 1 tablespoon of vegetable oil then add the onion, garlic and ginger and cook, stirring occasionally, until the onion softens, about 2 minutes. Add the carrots and cook 1 more minute until they've softened slightly.
- Stir in the scallions, rice, peas and chopped pineapple.
- Drizzle the rice with the soy sauce then stir to combine. Season the rice with salt and pepper and serve.
Notes
- When using canned pineapple, opt for varieties packed in their own juice or water rather than syrup to avoid excess added sugars. Drain the pineapple well before adding it to your fried rice to prevent excess moisture from diluting the flavors.
- Use a sauté pan with at least a 2-inch rim so that all ingredients can be properly stirred without overflowing from the pan.
- Put your knife skills to the test for true restaurant-quality fried rice, which features small diced pieces of protein, vegetables and pineapple. Smaller-sized ingredients guarantee a little bit of everything in each bite.
- Leftovers make great lunches! Store any leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stovetop with a splash of water to revive the flavors.
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