This Pineapple Chicken Fried Rice recipe is inspired by a dish I’ve ordered multiple times at a Thai Restaurant. Instead of white rice, I’ve used brown short rice, as a healthier choice. Once you’ve chopped the vegetables and chicken, a wok or deep skillet makes the dish come together really fast. Garnished with cilantro, this fried rice is flavorful and a lot less expensive than takeout. Plus, you can control the amount of sodium you use.
I’m such a fan of fried rice– especially with a “Thai” twist– that is, pineapple and cilantro. I crave this dish at a local Thai restaurant that I’ve frequented over the years.
White Rice is an ingredient that I love to eat (especially sticky rice). However, it’s a “carb” that I’m trying to limit in an effort to make healthier choices. I did find some short grain brown rice, at my local grocery story, and discovered that this grain makes a delicious fried rice! I learned, the hard way, that freshly cooked rice does not make good fried rice! The texture turns out gummy. Now, I know to prepare rice at least a day ahead (since we rarely have leftover rice).
Fried rice is so versatile, because you can add most anything to your liking. Swap out chicken for shrimp, pork or beef. As for vegetables, I stick to frozen peas and carrots (because it’s fast and easy). I’ve cut up fresh carrots, but I find they don’t cook quite as fast and tender as frozen. Best of all, fried rice comes together in 5-10 minutes. The most work involved, is chopping the onion and mincing the garlic and ginger.
Do you need to own a wok? Yes and no. Yes, I love my wok! I’ve owned my carbon steel wok for 20 years and I have seasoned it to the point that it well “seasoned” (the brownish residue). Food doesn’t stick to it. I love the high sides and that I can get the wok really hot. No, you don’t have to use a wok to make fried rice. A deep skillet will do just fine.
The key to making fried rice (besides using cold leftover rice) is to chop all of the ingredients and measure out the soy sauce in advance. Here we go!
First, I whisked 2 eggs, seasoned with salt and pepper and quickly cooked them with a little canola and sesame oil (I don’t use olive oil for stir fry, as it doesn’t have as high a smoke point as canola, vegetable or avocado oil. Remove the egg and add a little more oil. Add onion, garlic, ginger and chopped green onion (the white part) and stir fry for 1-2 minutes. To the side of the wok/pan add chopped chicken and stir fry until cooked and no longer pink (3-4 minutes). NOTE: I’ve edited the recipe card to cook the chicken first, then the onion, garlic and ginger last. Why? Because garlic can burn quickly and you risk it becoming bitter.
The chicken is cooked, so I added the cold cooked rice, thawed rice and peas, and pineapple. I combine the ingredients and spread the rice evenly to allow to “fry”.
I added 3 Tablespoons of low-sodium soy sauce, toasted cashews (my air fryer does a great job of toasting nuts) and cooked egg.
I also added a generous amount of cilantro. Don’t like cilantro? Use parsley, if you wish. I gave a gentle stir to make sure the soy sauce coated all of the rice and dinner was ready. Start to finish– 30 minutes!
TASTING NOTES: This fast dinner was so delicious! I was surprised how just the soy sauce gives so much flavor to the rice. Of course the garlic and fresh ginger are subtle in the background. Some additional points: The first time I made this, I used frozen garlic and frozen ginger (that I buy at Trader Joe’s). The flavor wasn’t as good. Use only fresh garlic and ginger, please! Long-grain rice doesn’t work as well as short-grain rice. Again, I don’t recommend using freshly cooked rice. I’ve never tried spreading freshly cooked rice on a baking sheet and chilling (or flash freezing) it to use the same day. I suppose it’s worth a shot. This fried rice reheats beautifully. Last, but not least, use whatever protein suits your fancy– chicken thigh meat, shrimp, pork or even tofu. It all works.
Fast, Easy, Delicious Pineapple Chicken Cashew Fried Rice
Equipment
- 1 wok or deep skillet
Ingredients
- 2 large eggs
- salt and pepper
- 1 tsp oil canola, vegetable or olive oil
- ½ Tbsp sesame oil
- ½ Tbsp canola oil or avocado, grapeseed oil (olive oil doesn't have as high a smoke point
For the vegetables:
- 1 medium onion chopped
- 4 green onions white parts finely chopped, green parts cut into thin slices (for garnish)
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 4 cups brown short rice NOTE: It's important that the rice is cooked at least one day ahead. Freshly cooked rice makes gummy fried rice (not good).
- 1 cup frozen peas and carrots thawed; see note below
- 3 Tbsp low-sodium soy sauce
- 1 cup pineapple canned or fresh, chopped
- 1 cup unsalted cashews toasted
For the protein: (Can substitute pork, beef or shrimp or tofu)
- 1 large boneless skinless chicken breast or thighs, or a combination; cut into bite size pieces
For the garnish
- 1 cup cilantro chopped
Instructions
- In a small bowl, whisk together the eggs, and add salt and pepper, to taste
- Heat a wok or deep skillet over high heat. Add 1 tsp canola oil, add the eggs and cook quickly, stirring to scramble, until the eggs are just set (1-2 minutes). Transfer to a plate.
- Increase the heat of the wok until it's very hot.Add the sesame and canola oil. Add the chicken and stir fry until no longer pink (3-4 minutes). Push the chicken to the side of the wok or pan.Add the onion, ginger, green onion and garlic and stir fry until just softened , about 30 seconds.
- Stir in the rice, peas and carrots, pineapple and toasted cashews and toss well.Spread the mixture evenly over the surface of the wok or pan and allow to cook, without stirring, for about 3 minutes.
- Toss, and spread out again, for 2 more minutes.
- Add the soy sauce and stir fry for about a minutes.
- Add the cilantro and remove from the heat.
- Garnish with the ends of the green onion.
Notes
That looks good! I am going to try with cauliflower rice because I can’t have the rice. I think it should work. Thanks!
I’ve never tried cauliflower rice (and I will). I would think that would work, too!