Pineapple Chicken Fried Rice (Printable)

Thai-inspired fried rice featuring chicken, pineapple, cashews, and fresh vegetables for a quick meal.

# What You'll Need:

→ Protein & Eggs

01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 2 large eggs

→ Vegetables & Fruit

03 - 1 1/2 cups fresh pineapple, diced (or canned, drained)
04 - 1 red bell pepper, diced
05 - 1 cup frozen peas and carrots, thawed
06 - 2 green onions, sliced
07 - 2 cloves garlic, minced

→ Rice & Nuts

08 - 4 cups cooked jasmine rice, chilled (preferably day-old)
09 - 3/4 cup unsalted roasted cashews

→ Sauces & Seasonings

10 - 3 tablespoons soy sauce (or tamari for gluten-free)
11 - 1 tablespoon fish sauce
12 - 1 tablespoon oyster sauce (or vegetarian oyster sauce)
13 - 1 teaspoon curry powder
14 - 1/2 teaspoon white pepper (or black pepper)
15 - 1 tablespoon sugar
16 - 2 tablespoons vegetable oil
17 - Lime wedges, for serving

# How to Make It:

01 - In a large wok or nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and cook until golden and cooked through, about 4–5 minutes. Remove to a plate and set aside.
02 - Add the remaining tablespoon of oil. Add garlic and cook for 30 seconds until fragrant.
03 - Push the garlic to one side, crack in the eggs, and scramble until just set.
04 - Add bell pepper, peas and carrots, and pineapple. Stir-fry for 2–3 minutes until vegetables are just tender.
05 - Add the chilled rice, breaking up any clumps. Return the chicken to the pan.
06 - Pour in soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar. Toss everything well to combine and heat through, about 2–3 minutes.
07 - Stir in cashews and green onions. Remove from heat. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The balance of sweet pineapple and salty soy sauce hits every craving at once
  • It comes together faster than delivery and tastes infinitely better
  • Leftover rice transforms into something completely new and exciting
02 -
  • Cold day old rice is the absolute key to fluffy fried rice that doesnt clump together
  • Have all ingredients prepped before you start cooking once the wok is hot everything moves fast
  • Let your wok get properly hot between additions for that authentic restaurant style flavor
03 -
  • Use a large wok or skillet overcrowding makes the rice steam instead of fry
  • Taste and adjust seasonings before serving different soy sauce brands vary wildly in saltiness

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