Pineapple Chicken Fried Rice (Printable Version)

Juicy pineapple, tender chicken, crunchy cashews, and vibrant veggies combine for a tasty meal.

# What You Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (approximately 12 oz), diced
02 - 2 large eggs, lightly beaten (optional)

→ Rice

03 - 4 cups cooked jasmine rice, preferably day-old

→ Vegetables & Fruits

04 - 1 cup fresh pineapple, diced or drained canned pineapple
05 - 1 red bell pepper, diced
06 - 1 small carrot, peeled and diced
07 - 3 green onions, sliced
08 - 2 cloves garlic, minced
09 - ½ cup frozen peas, thawed

→ Nuts

10 - ½ cup roasted unsalted cashews

→ Sauces & Seasonings

11 - 3 tablespoons soy sauce (use tamari for gluten-free)
12 - 1 tablespoon oyster sauce (optional, or use additional soy sauce)
13 - 1 teaspoon fish sauce (optional)
14 - ½ teaspoon ground white or black pepper
15 - 1½ tablespoons vegetable oil or neutral oil
16 - 1 teaspoon sesame oil

# Step-by-Step:

01 - Gather and prepare all ingredients before beginning. If using day-old rice, break up any clumps to ensure even frying throughout the dish.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until browned and cooked through, approximately 4 to 5 minutes. Transfer chicken to a separate plate and set aside.
03 - If using eggs, add additional oil if needed, then pour in beaten eggs and scramble until just set. Remove from wok and set aside with the cooked chicken.
04 - Add remaining vegetable oil to the wok. Sauté garlic, carrot, and bell pepper for 2 to 3 minutes until slightly softened.
05 - Stir in the cooked rice, breaking up any remaining clumps. Fry for 2 to 3 minutes, stirring frequently to ensure even heat distribution.
06 - Add cooked chicken, scrambled eggs if using, pineapple, peas, and most of the green onions to the wok, reserving some green onions for garnish.
07 - Drizzle in soy sauce, oyster sauce, fish sauce if using, and ground pepper. Stir-fry for another 2 to 3 minutes until all ingredients are heated through and well combined.
08 - Stir in sesame oil and cashews. Taste and adjust seasonings as needed.
09 - Transfer to serving bowls and garnish with reserved green onions. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and honestly tastes better than most delivery versions.
  • The pineapple trick transforms ordinary fried rice into something that feels special without any fussy techniques.
  • You can throw in whatever vegetables need rescuing from your crisper drawer and it just gets better.
02 -
  • Day-old rice is absolutely essential—fresh rice will stick together no matter how much oil you use, and you'll end up with rice porridge instead of fried rice.
  • Don't crowd the wok when you're cooking chicken; let it sit for a moment so it browns instead of steaming, which takes less time and tastes infinitely better.
03 -
  • If your rice is freshly cooked, spread it on a sheet pan and stick it in the freezer for ten minutes before frying—the quick chill separates the grains better than waiting hours.
  • Add the sesame oil only after you've turned off the heat; cooking it destroys the fragrance that makes it special.
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