Description
A delicious blend of chicken, pineapple, and vegetables stir-fried with rice and a flavorful sauce.
Ingredients
Scale
- 4 tablespoons coconut, peanut or avocado oil, divided
- 2 cloves garlic, roughly chopped
- 8–10 ounces chicken breast, thinly sliced into thin, small pieces (or substitute shrimp or Crispy Tofu)
- 1/3 cup onions, diced small
- 1 cup fresh pineapple, sliced into small bite-sized pieces
- 1/3 cup red bell peppers, diced small
- 1/3 cup carrots, diced small
- 1/2 cup green onions, sliced small
- 2 cups cooked Jasmine rice (day-old rice is best, left uncovered in the fridge, to “dry out” a bit)
- 2 eggs, lightly whisked before cooking
- 1/3 cup cashews, whole if possible
- 1 1/2 teaspoons yellow curry powder
- 1 1/2 tablespoons sugar, or sugar alternative
- 1/2 teaspoon ground black or white pepper
- 1 tablespoon fish sauce (vegan substitute – use vegan fish sauce, or substitute more soy sauce to taste)
- 2 tablespoons soy sauce (or use GF Liquid Aminos like Bragg’s)
- 1 tablespoon lime juice or rice vinegar
Instructions
- Make the sauce by combining curry powder, sugar, pepper, lime juice, fish sauce, and soy sauce, and mix well.
- In a large skillet, heat to medium-high heat, and add the oil. Once hot, add garlic and fry until lightly golden brown and fragrant, about 30 seconds. Add the chicken and cook until lightly browned, about 4-5 minutes, lowering heat if needed. Set aside.
- Wipe out the pan, add a little more oil, and the onion. Stir fry for 2 minutes, then add the pineapple, and stir fry for a few minutes. Add the vegetables and green onions, and cook until the vegetables are tender, about 3-4 minutes. Set aside with the chicken.
- Add a little more oil, stir fry the rice, and make a well in the center to scramble the egg. Add chicken and veggies back into the pan.
- Add the sauce, stir well, and let the fried rice cook for 1-2 more minutes. Add the cashews and cilantro. Stir well, turn the heat off, taste, and season as needed with soy sauce, sugar, and lime juice. Or add more curry powder if you’d like a little spice.
- Serve warm with a side of lime wedges and garnish with chopped cilantro and optional Sriracha.
Notes
- For best texture, use day-old rice that has been left uncovered in the fridge to dry out slightly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg