Pineapple Fried Rice with Chicken #ChineseNYeats

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Next Monday begins the Year of the Monkey, according to the Chinese Lunar New Year calendar. Celebrations are held around the world, particularly in places with large Chinese populations, including Mainland China, Hong Kong, Taiwan, Singapore, Thailand, Cambodia, Indonesia, Malaysia, and the Philippines. Locally, Philadelphia’s Chinatown holds a bunch of different events to celebrate, including a parade and a midnight dance performance on the 8th.

My favorite place in the city, Reading Terminal Market, along with the Philadelphia Chinatown Development Corporation, is featuring demonstrations of the cuisine and cultures of Asia next weekend. To get in the spirit, I decided to make one of my favorite Thai dishes: Pineapple Fried Rice with Chicken.

This recipe comes together really quickly with the help of Minute Rice, Dole and Kikkoman.

For this recipe, I used White Minute Rice, Dole Pineapple Chunks, and Kikkoman Less Sodium Soy Sauce and Sriracha Sauce, which I picked up at my local Wegmans, which were found in the rice aisle, canned fruit aisle, and Asian foods aisle, respectively.

Minute Rice is always in my pantry for use on busy weeknights. The rice takes just 5 minutes to prepare and is gluten, MSG, and preservative free as well as cholesterol free and fat free.

Dole Pineapple Chunks in 100% Pineapple Juice are a quick and easy way to add pineapple to your meals. They are naturally fat free, cholesterol free, and rich in vitamin C. (You can get a coupon for Dole Pineapple Chunks here.)

Kikkoman Soy Sauce is another pantry staple of mine. The less sodium soy sauce is traditionally brewed with water, wheat, soybeans and salt, but contains 37% less sodium than traditional soy sauce. Kikkoman’s Sriracha Hot Chili Sauce is made from marinated chili peppers and Asian spices, and adds the perfect kick of heat to any meal. (You can get a coupon for Kikkoman products here.)

Ingredients:

• 2 cups White Minute Rice
• 3 tablespoons peanut oil (or canola oil), divided
• 1 lb boneless skinless chicken breasts, cut into bite sized pieces
• salt and pepper, to taste
• 2 eggs, beaten
• 1 small yellow onion, chipped
• 3 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 1 cup Dole Pineapple Chunks, drained
• 1/2 cup cherry tomatoes, halved
• 1/2 cup roasted salted cashews
• 3 tablespoons Kikkoman Less Sodium Soy Sauce
• Kikkoman Sriracha, to taste (I used about a 1/4 teaspoon, and then served the rice with more on the side)
• 2 tablespoons green onions, sliced, for garnish
• 2 tablespoons cilantro, chopped, for garnish
• 1 lime, cut into wedges, to serve

Cook 2 cups of the minute rice according to package directions. Add to a bowl and refrigerate until ready to use.

Add 1 tablespoon oil to a large saute pan over medium high heat. Season your cut chicken breasts with salt and pepper and add to the pan, cooking until browned, about 2-3 minute per side.

Remove the chicken from the pan and set aside. Add 1/2 tablespoon oil to the pan and pour in the beaten eggs. Scramble the eggs, breaking them into smaller pieces as they cook. When no longer runny, remove from the pan and add to the same bowl as the chicken.

Add another tablespoon oil to the pan, swirling to coat. Add in the onions, garlic and ginger, stirring occasionally until the onions are soft, about 3 minutes.

Add in the pineapple chunks, tomatoes and cashews, cooking until the pineapple browns a bit and you can smell the cashews toasting, about 3 more minutes.

Add in the prepared rice, eggs, and chicken, stirring to combine evenly with the other ingredients. Add the soy sauce and sriracha, stirring to evenly coat everything. Cook for another 3 minutes, and remove from heat.

Spoon into 4 bowls and squeeze some lime juice over each bowl before serving. Top with green onions and cilantro.

The sweetness from the pineapples, with the saltiness of the soy sauce and heat from the sriracha makes for one delicious dish!

For more Asian-inspired recipe inspiration, visit the Chinese New Year Eats social hub.

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Pineapple Fried Rice with Chicken #ChineseNYeats

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: 570

Ingredients

• 2 cups White Minute Rice
• 3 tablespoons peanut oil (or canola oil), divided
• 1 lb boneless skinless chicken breasts, cut into bite sized pieces
• salt and pepper, to taste
• 2 eggs, beaten
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 1 cup Dole Pineapple Chunks, drained
• 1/2 cup cherry tomatoes, halved
• 1/2 cup roasted salted cashews
• 3 tablespoons Kikkoman Less Sodium Soy Sauce
• Kikkoman Sriracha, to taste
• 2 tablespoons green onions, sliced, for garnish
• 2 tablespoons cilantro, chopped, for garnish
• 1 lime, cut into wedges, to serve

Instructions

1. Cook 2 cups of the minute rice according to package directions. Add to a bowl and refrigerate until ready to use.
2. Prepare your other ingredients. Cut your chicken, beat the eggs, chop your onion, mince your garlic, grate your ginger, drain the pineapple chunks, and halve your cherry tomatoes.
3. Add 1 tablespoon oil to a large saute pan over medium high heat. Season your cut chicken breasts with salt and pepper and add to the pan, cooking until browned, about 2-3 minute per side.
4. Remove the chicken from the pan and set aside.
5. Add 1/2 tablespoon oil to the pan and pour in the beaten eggs. Scramble the eggs, breaking them into smaller pieces as they cook. When no longer runny, remove from the pan and add to the same bowl as the chicken.
6. Add another tablespoon oil to the pan, swirling to coat. Add in the onions, garlic and ginger, stirring occasionally until the onions are soft, about 3 minutes.
7. Add in the pineapple chunks, tomatoes and cashews, cooking until the pineapple browns a bit and you can smell the cashews toasting, about 3 more minutes.
8. Add in the prepared rice, eggs, and chicken, stirring to combine evenly with the other ingredients. Add the soy sauce and sriracha, stirring to evenly coat everything. Cook for another 3 minutes, and remove from heat.
9. Spoon into 4 bowls and squeeze some lime juice over each bowl before serving. Top with green onions and cilantro.

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