Pineapple Fried Rice with Chicken Perfection
This vibrant, textural masterpiece balances sweet, savory, and umami with tender chicken, tangy pineapple, and perfectly cooked rice. It's a foolproof, better-than-takeout recipe that delivers a crave-worthy flavor that feels like a mini-vacation in a bowl.
Equipment
- Large wok or skillet
- Spatula
- Medium Bowl (for chicken marinade)
- Small Bowl (for sauce)
- Whisk
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Serving Plates or Hollowed-out Pineapple
Ingredients
- 1 tbsp cornstarch
- 3 tbsp low-sodium soy sauce, divided
- 1.5 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sesame oil
- 3 cups cooked and chilled day-old jasmine rice
- 2 tbsp vegetable or canola oil, divided
- 3 cloves garlic, minced
- 1 inch ginger, freshly minced
- 3 scallions, white and green parts separated and sliced
- 2 large eggs, lightly beaten
- ½ cup frozen peas and carrots mix
- 1 cup fresh pineapple chunks
- ¼ cup toasted cashews
- Optional for garnish: fresh cilantro, lime wedges
Instructions
- In a medium bowl, toss the bite-sized chicken pieces with 1 tablespoon of soy sauce and the cornstarch until evenly coated. Set aside to marinate for at least 15 minutes.
- In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, oyster sauce, fish sauce, and sesame oil. Set this sauce mixture aside.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer and cook for 2-3 minutes without moving to get a good sear. Then, stir-fry until cooked through. Remove the chicken from the wok and set aside.
- Lower the heat to medium-high. Add the remaining tablespoon of oil to the wok. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
- Push the aromatics to one side of the wok. Pour the beaten eggs onto the empty side and scramble until they form soft curds. Break them up and mix with the aromatics.
- Add the chilled, day-old rice to the wok. Use your spatula to break up any clumps. Stir-fry for 3-4 minutes, pressing the rice against the wok, until it is heated through and slightly toasted.
- Add the frozen peas and carrots and stir-fry for another minute until heated through. Return the cooked chicken to the wok, along with the fresh pineapple chunks and toasted cashews.
- Pour the prepared sauce mixture over everything in the wok. Stir quickly and thoroughly to coat every ingredient evenly. Cook for 1-2 minutes until the sauce has been absorbed and slightly thickened.
- Turn off the heat. Fold in the green parts of the scallions. Serve immediately in bowls or a hollowed-out pineapple half for a festive presentation.
Notes
For the best results, always use cold, day-old rice; fresh rice has too much moisture and will become gummy. Avoid overcrowding the pan by cooking ingredients in batches if necessary. For variations, you can swap chicken for shrimp or firm tofu. To enhance the flavor, add a pinch of white pepper or a teaspoon of sambal oelek to the sauce, or toss in fresh Thai basil leaves at the very end of cooking.