Pineapple Chicken Fried Rice
Pineapple Chicken Fried Rice
Enjoy this quick and easy Thai-inspired recipe from Martin Yan's Asian Favorites.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 30 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
Ingredients
  • Fried Rice:
  • ⅓ cup Choy po (Chinese preserved turnip)
  • 2 cloves Garlic
  • ½ medium Onion
  • 2 tablespoons Cooking oil
  • 4 Chicken breasts, cut into strips
  • 180 grams small Shrimp, shelled and deveined
  • 3 Eggs, lightly beaten
  • 4 cups cold cooked Long-grain rice
  • 2 tablespoons Soy sauce
  • 1 tablespoon Fish sauce
  • 1 cup diced fresh Pineapple
  • Toppings:
  • 1 Tomato, cut into 0.5cm thick slices (optional)
  • 1 small Cucumber, cut into 0.5cm thick slices (optional)
  • 1-2 teaspoon fresh Chilli, thinly sliced
  • 1 Green onion, thinly sliced
  • ½ cup fried Garlic
Method
  1. Soak the choy po in warm water for about 10 minutes then drain and cut into small pieces
  2. Finely chop the garlic and onion in a food processor. Remove and set aside
  3. Place a wide nonstick frying pan over high heat until hot. Then, add the oil, swirling to coat sides. Add the chopped garlic and onion; cook, stirring until fragrant. Add the choy po, chicken breast and shrimp; stir-fry for 1 minute. Add the eggs and stir-fry for another 30 seconds
  4. Reduce heat to medium; stir in the rice, separating the grains with the back of a spoon. Cook for 2 minutes. Add the soy sauce, fish sauce and pineapple. Constantly stir until cooked through
  5. When serving, you can line the tomato and cucumber slices around a serving plate. Place the fried rice in the middle and garnish with the Chilli, green onion and fried garlic
  1. Chef’s tip:
  2. Leftover rice is the answer to the perfect fried rice. Use long grain rice that has been cooked the day before!

Tagged Under

Recipes to consider

Trending