Pineapple fried rice
Packed full of tasty ingredients, this pineapple fried rice is a great way to use leftover rice. Combining fresh pineapple, chicken, cashews, capsicum, onion and garlic, it’s a fabulous family-friendly dinner.
Ingredients
Method
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 300g boneless chicken, diced
- 2 eggs, beaten
- 4 cups cooked rice (we used Jasmine)
- 1 capsicum, diced
- 1 ½ cups diced pineapple
- ½ cup roasted cashews
- 3 Tbsp soy sauce
Method
- Bring a drizzle of oil to medium high heat in a large wok or frying pan. Sauté the onion and garlic for a few minutes or until beginning to soften.
- Add the chicken and cook for 4-5 minutes or until browned. Push to the side of the wok and pour the eggs into the empty side. Stir to scramble then add the rice. Mix to combine and cook 3-4 minutes to heat through.
- Stir through capsicum, pineapple and cashew nuts.
- Add soy sauce. Season with salt and pepper. Toss to combine.
- Serve and enjoy.