Chicken Pineapple Fried Rice
In the summer, it is so delightful to pair fruit with protein to create out of this world flavor and a richness of taste. I love pineapple fried rice and this version is easy and extremely healthy (using very little oil and relying on fresh ingredients to impart all the flavor needed for a great dinner).
Chicken Pineapple Fried Rice
Serves 4-6
1 ripe pineapple (save shells for decoration, 1 cup small diced fruit, and 2 tablespoons juice)
3 cloves of garlic, divided (1 whole and slightly crushed and 2 minced)
1 1/2 bunches of scallions, divided (makes 1 1/2 cups sliced-save the ends off one stem for seasoning wok)
2 eggs, beaten
salt and freshly ground pepper
2 tablespoons of canola oil, divided
2 chicken breasts, diced
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
1 cup diced red pepper
1 cup diced tomato
1 cup shredded carrot
2 tablespoons minced jalapeno
4 cups brown rice, cooked (day old is best)
1/4 cup chopped cilantro
2 limes, juiced
1/4 cup crushed peanuts
Cut your pineapple in half and hollow out each half, reserving the fruit and juice. Cut a 1/8 inch off the bottom of each pineapple shell to allow it to sit evenly on a platter and invert the shells on top of a paper towel to drain any extra juices. Meanwhile, cut 1 cup of small diced pineapple chunks and save the rest for breakfast.
In a large heated wok, add 1 tablespoon of canola, 1 clove crushed garlic, and scallion stem. Stir around for 1 to 2 minutes to season the wok and discard. Next, in a small bowl, season your whipped eggs with salt and pepper and add mixture to the heated wok. Once your little egg omelet is almost fully cooked (about 1 to 2 minutes) flip to finish on the second side for 1 minute and remove from pan. Chop your egg into bite sized ribbons and add chicken breasts to the wok. Season chicken with ginger, chili pepper, salt, and pepper. Cook for 3 to 4 minutes and remove from wok.
Next, add remaining canola oil and then your red pepper to the wok and cook for 2 minutes. After 2 minutes, add tomato, carrot, sliced scallion, diced pineapple, minced garlic, and jalapeno and cook for an additional 3 to 4 minutes. Add in rice and cilantro and return chicken and egg ribbons to the pan, cooking mixture for another 3 to 4 minutes. To finish, stir in pineapple juice and lime juice and season to taste with salt and pepper.
Serve in the pineapple shells and top with additional scallions and crushed peanuts. Enjoy!
Tags: Asian-fusion, easy dinners, pineapple fried rice, rice dishes, summer food
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