Sweet and savory fried rice (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 tsp coconut oil, divided
02 -
2 eggs, beaten
03 -
2 green onions, chopped
04 -
2 cloves garlic, minced
05 -
1 tsp minced fresh ginger
→ Vegetables & Protein
06 -
1 1/2 cup pineapple, chopped (fresh or canned)
07 -
1 red bell pepper, diced
08 -
1 cup frozen peas and carrots
09 -
2 cup cooked brown rice (and cooled)
10 -
1.5 cup cooked chicken breast, chopped
→ Flavor Enhancers
11 -
2 tbsp raw cashews (more to taste)
12 -
3 tbsp low sodium soy sauce (plus more as needed)
# Instructions:
01 -
Heat half the coconut oil in a large skillet over high heat. Add the beaten eggs and scramble for 1-2 minutes until just cooked through. Remove from the skillet and set aside.
02 -
Add the remaining oil to the skillet. Toss in the green onions, garlic, and ginger. Cook for about 30 seconds until fragrant.
03 -
Add the pineapple chunks, diced bell pepper, and frozen peas and carrots. Cook everything for 3-4 minutes until the pineapple starts to caramelize nicely.
04 -
Add the cooked brown rice, chopped chicken, and cashews. Stir everything together, then press the rice into the bottom of the skillet with the back of a spoon. Let it cook for 2-3 minutes until it gets brown and crispy. Repeat for more crispiness if you prefer.
05 -
Stir the scrambled eggs back in along with the soy sauce. Give it a taste and add more soy sauce if needed before serving.
# Notes:
01 -
This recipe combines the sweetness of pineapple with savory chicken and rice for a balanced meal.
02 -
For best results, use day-old cold rice to prevent sticking and achieve the perfect texture.
03 -
This dish is an excellent way to use up leftover chicken.