Pineapple Chicken Fried Rice

By Zach Coen

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook rice the night before and let sit in the fridge overnight.

Step 2

Diced chicken into bite-sized pieces and set aside in a large mixing bowl

Step 3

Drain pineapple chunks. Reserve 1/4 cup of pineapple juice from can for the sauce. Drink or discard the rest.

Step 4

In a bowl add 1/4 cup soy sauce, 1/4 cup pineapple juice, 2 Tbsp rice wine vinegar, 1 Tbsp olive oil (or oil of choice), 1 tsp onion powder, 1 tsp salt, 1/4 tsp ginger, 1/4 tsp coriander, 1/4 tsp turmeric, and 1/4 tsp black pepper. Mix well.

Step 5

Pour about a 1/4 of your sauce in with the chicken and toss to coat.

Step 6

Heat a wok or large skillet over medium-high heat and add in your chicken. While your chicken is cooking, heat a second skillet over medium to medium-high heat and add in your drained pineapple chunks. Once your pineapple is caramelized, add in your minced garlic and cook for 30-60 seconds.

Step 7

Once your pineapple is done, add it to the pan with your chicken and mix together. Make a space in the middle of the skillet and add in your eggs and scramble. Once your eggs are cooked, add in your rice, followed by your peas & carrots, the rest of your sauce, and your green onions. Mix well, reduce the heat, and let simmer for 5-10 minutes. Taste and add salt and pepper to preference.