Chicken Pineapple Fried Rice Recipe
Ready in 45 minutes
2 measuring cups jasmine rice, cooked accordingly
2.5 cups frozen peas, carrots, corn and green beans, rinse with warm water and drain
4 cups fresh pineapple, diced
1 medium cooking onion, finely diced
1 tbsp garlic, minced
6 organic skinless boneless chicken thighs, sliced thinly
3-4 tbsp soy sauce
1/2 tsp salt
1/2 tsp black pepper
1 tbsp avocado oil
Marinade for chicken:
1 tsp soy sauce
2 tsp corn starch
1/4 tsp salt
1/4 black pepper
Pre-cook rice according to package instructions. Meanwhile marinade chicken in soy sauce, corn starch, salt, and black pepper.
In a hot wok, add avocado oil. Sauteed garlic and onions until fragrant. Next, add in sliced chicken and cook until no longer pink.
Add in rice and fry until the rice is steaming. Add in soy sauce, salt and black pepper and toss.
Make a well in the rice, add frozen veggies to cook for 30 – 60 seconds. Then mix in with rice.
Make another well in the rice, add pineapple to cook for 30- 60 seconds and toss in with the rice.
Turn heat down to low and allow the moisture from the veggies and pineapple to evaporate, about 10 minutes. Careful not to over-mix as this may soften the texture of your rice. Serve hot and enjoy!