Pineapple Chicken Fried Rice
Pineapple Chicken Fried Rice can be eaten warm for dinner or cold for lunch the next day, making it a very versatile dish.
Pineapple Chicken Fried Rice
Ingredients
- 2 250g packs Microwaveable Jasmin Rice
- 440g can Pineapple Pieces in Juice drained with some liquid reserved
- 1/4 cup Soy Sauce or Tamari
- 2 tbsp Sweet Chilli Sauce I used Ayams
- 2 tbsp Vegetable Oil
- 2 Eggs lightly beaten
- 1/2 Red Capsicum deseeded & chopped into 5mm squares
- 1 1/2 cups Frozen Peas
- 1 Chicken Breast or 200g of shredded BBQ chicken
- 1/2 Red Onion finely diced
Instructions
- In a small frypan over a medium heat, cook the chicken breast then allow to cool. Shred into pieces.
- Meanwhile, drain the pineapple, reserving 1/4 cup of the juice. Combine he sauces with the reserved juice in a small jug. Mix well.
- Heat 2 tsp of oil in a large frying pan over a medium to high heat. Add the eggs and swirl to form a thin omelette. Cook for about 1 minute or until the egg has just set. Slide the egg onto a board, roll up and thinly slice.
- Heat the remaining oil in the same pan. Add the capsicum and stir fry for 2 minutes. Add the rice and onion then stir fry for another 2 minutes. Then add the pineapple pieces and stir fry for yet another minute. Add the peas and chicken and stir fry for another 2 minutes. Finely add the sauce mixture and stir fry until hot.
- Sprinkle on the sliced omelette and serve.