Pineapple Chicken Fried Rice
Pineapple chicken fried rice is an easy main dish with veggies, scrambled egg, and leftover rice cooked in a stir fry sauce. This recipe is dairy-free and gluten-free with soy-free and vegetarian options.
Ingredients
- avocado or olive oil
- 2 large eggs, whisked
- ½ pound chicken, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 ½ cups peas and carrots or veggies of choice
- ¼ cup raw or roasted cashews see notes below
- 1 cup fresh pineapple chunks or canned pineapple in juice
- 2 ½ cups cooked and cooled rice
- ⅓ cup cilantro or green onion, roughly chopped
Sauce
- 3 tablespoons reduced-sodium tamari or soy sauce use coconut aminos for soy-free
- 1 teaspoon vegan oyster sauce or sub fish sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- ½ teaspoon curry powder
- ⅛ teaspoon white pepper or could use black
- salt to taste (only if using coconut aminos)
Instructions
- Heat a little olive oil or avocado oil in a large skillet over medium-high heat.
- While the skillet heats up, make the sauce by adding the tamari, oyster sauce (or fish sauce), toasted sesame oil, curry powder, white pepper, and sriracha to a small bowl. Whisk until combined and set it aside.
- Once hot, pour in the eggs. Cook, stirring frequently until the eggs are scrambled, about 30 seconds. Transfer them to a covered plate.
- Add 1 tablespoon of oil and the bite-sized pieces of chicken. Season with salt and pepper, and cook for a few minutes, stirring occasionally until all the chicken pieces are cooked through. Transfer the cooked chicken to the plate with the cooked eggs. If there's excess water in the pan, carefully wipe it out with a paper towel.
- Reduce to medium heat and add a little more oil along with the minced garlic. Cook for about 30 seconds before adding in the carrots and peas (or veggies of choice), pineapple pieces, and cashews. Cook, stirring occasionally, for about 3-5 minutes.
- Add in the rice and cilantro (or green onion) and pour over the sauce. Stir until everything is well combined and cook for 3 more minutes to warm the rice through. Transfer the scrambled eggs and protein back into the pan, tossing to combine. Season to taste with salt and serve with additional tamari.
Notes
If your cashews are already roasted, add them at the end when you add the protein and eggs back in.
Make It Your Way: Substitutions & Variations
No chicken breasts? - you can also use ground chicken or shrimp.
No fresh pineapple? - you can also use canned pineapple in pineapple juice (make sure it's not in syrup) just make sure it's completely thawed first.
Make it soy-free - use coconut aminos instead of tamari and add extra salt since it's nowhere near as salty as soy sauce.
Make it vegetarian - use tofu or edamame instead of the chicken.
No carrots and peas? - use any frozen or fresh veggies you'd like: red bell peppers, diced onion, snap peas, sliced cabbage, mushrooms, etc.
Make it nut-free - omit the cashews.
No curry powder? - add a little ground ginger and turmeric instead
No oyster sauce? - you can also use fish sauce.
Add-ins - red pepper flakes.