Fast, Easy, Delicious Pineapple Chicken Cashew Fried Rice

This recipe is inspired by a dish I've ordered multiple times at a Thai Restaurant. I've used brown short rice, because it's healthier than white rice. 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 cheaper than takeout. Plus, you can control the amount of sodium you use.

Course main

Cuisine Chinese, Thai

Prep Time 20

Cook Time 20

Total Time 1

Servings

Calories 897kcal

Author Debby - www.AFeastfortheEyes.net

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

You can dice fresh carrots, but they'll need to cook longer along with the onion.

Nutrition