Ingredients
Method
- Before cooking, prep all ingredients — dice the chicken, chop the onion, mince the garlic, and prepare the pineapple and veggies. This is key for fried rice since everything cooks quickly over high heat.
- Heat a large skillet over medium-high heat and add 1 tablespoon of avocado oil. Add the diced chicken, season with salt and pepper, and cook for 4-5 minutes, stirring occasionally, until golden and cooked through. Remove chicken from the pan and set aside.
- In the same pan, add the remaining tablespoon of oil. Toss in the onion, garlic, and ginger. Cook for 2-3 minutes, stirring frequently, until the onion softens and everything smells incredible.
- Push the onion mixture to one side of the pan and add the pineapple chunks. Let the pineapple sit without stirring for 2-3 minutes to sear and caramelize. Then add the peas and carrots and cook everything together for another 2 minutes.
- Add the cooked chicken back into the pan along with the cold rice. Stir to combine, breaking up any rice clumps. Then pour in the soy sauce, oyster sauce, and sesame oil, stirring well to coat the rice evenly. Let it cook for another 3-4 minutes to get some crispy bits on the rice.
- Garnish with sliced green onions and serve hot. Enjoy your sweet-savory chicken and pineapple fried rice!
Notes
Quick, flavorful, and easy to make with minimal cleanup. This recipe is a huge hit with kids and adults, and it uses day-old rice for the best texture. The pineapple adds a wonderful sweet-savory contrast that will have everyone asking for seconds.
