Thai Pineapple and Chicken Fried Rice

By Foodiewife

I had leftover white rice and a leftover cooked chicken breast. I always have bell peppers, and canned pineapple (sometimes even fresh pineapple). I had an idea that I would make Thai-Style Pineapple Fried Rice. It's a versatile recipe, and you can leave out the peas and carrots, but I like them in my fried rice. It turned out great, so I quickly wrote down the recipe.

Ingredients

• For the sauce:
• 3 tablespoons soy sauce
• 1 tablespoons sesame oil
• 1/2 teaspoon fresh ginger
• For the rice:
• 3 cups of cold leftover rice* (white or brown)
• 1 cooked chicken breast**, cut up
• 1/2 red bell pepper, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 cups frozen peas & carrots (thawed)
• 1 can pineapple tidbits (or use rings, and chop)
• 4-6 stalks green onion, diced and divided
• 1 cup fresh cilantro, chopped
• 2 cups raw cashews
• 2 eggs, whisked
• 2 tsp. Fish sauce (optional, but flavorful)

Details

Preparation time 15mins
Cooking time 30mins
Adapted from afeastfortheeyes.net

Preparation

Step 1

*NOTE: Do not use freshly made rice, as it will be too gooey and will make a gloppy mess. Only use cold rice, at least one day old.

**Leftover cooked pork of raw shrimp would also be delicious.

Using a wok, or heavy pan, add vegetable, canola or rice oil on high heat.

Mix the sauce and set aside.

Cook the onion, bell pepper, half the green onion until softened (3-5 minutes)

Add the garlic and cook until fragrant (about 30 seconds); turn Wok down to medium-high heat.

Add the thawed peas and carrots.

Add the chicken (NOTE: if using raw shrimp, cook it for 2-3 minutes, until it is no longer pink, and before the veggies;set aside. Add right after the egg is cooked in the middle, so it doesn't overcook the shrimp. Overcooked shrimp becomes very tough, otherwise.

Shove the veggies to one side and add the pineapple. Cook until slightly caramelized on medium high heat, about 3-5 minutes, slowly combining all the veggies with the pineapple.

Add the cashews.

Add the rice and sauce and stir to combine for about 3 minutes.

Make a well in the center of the rice, and add a little oil.

Add the egg, and allow to cook enough to begin "scrambling".

Begin stirring everything together to combine. Turn off the heat.

Add the remaining green onion, and fresh cilantro. Garnish with a lime wedge, if desired.

Serve.