Description
A flavorful Thai-inspired fried rice dish combining juicy pineapple, tender chicken, vegetables, and aromatic spices for a sweet and savory meal.
Ingredients
Units
Scale
- 2 cups cooked jasmine rice (preferably day-old)
- 1 cup diced cooked chicken breast
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 eggs, lightly beaten
- 2 green onions, sliced
- 1/2 cup diced carrots
- 1/2 cup frozen peas, thawed
- 2 cloves garlic, minced
- 2 tbsp soy sauce (or tamari)
- 1 tbsp fish sauce (optional)
- 1 tbsp oyster sauce
- 1 tsp curry powder (optional)
- 2 tbsp vegetable oil
- 1 lime, cut into wedges (for serving)
- Fresh cilantro or basil for garnish (optional)
Instructions
- Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add beaten eggs, scramble until just set, then transfer to a plate.
- Add remaining oil. Sauté garlic until fragrant, about 30 seconds.
- Add diced carrots and peas; stir-fry 2–3 minutes until vegetables begin to soften.
- Stir in chicken and pineapple chunks; cook 2 minutes until heated through.
- Add rice, breaking up any clumps. Stir-fry so all ingredients mix well.
- Drizzle soy sauce, fish sauce, oyster sauce, and curry powder over rice. Mix thoroughly and cook 2–3 minutes until rice is hot and slightly crispy.
- Return scrambled eggs to the pan. Add green onions; toss to combine.
- Remove from heat, garnish with cilantro or basil, serve with lime wedges on the side.
Notes
- Using day-old rice gives the best texture—it’s drier and less sticky.
- Adjust curry powder and fish sauce to taste for mild or spicier flavor.
- Add chopped cashews or roasted peanuts for extra crunch.
- To make it vegetarian, replace chicken with tofu and omit fish sauce.
- Serve freshly cooked; fried rice is best enjoyed immediately.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg