Pineapple And Chicken Fried Rice Cup Recipes

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PINEAPPLE CHICKEN FRIED RICE



Pineapple Chicken Fried Rice image

Toss the takeout menu with a recipe for quick homemade Pineapple Chicken Fried Rice loaded with healthy flavor.

Provided by Kelly Senyei

Time 35m

Number Of Ingredients 12

2 boneless , skinless chicken breasts, cut into 1/2-inch cubes
1 teaspoon sesame oil
2 Tablespoons vegetable oil, divided
1 medium onion, diced
3 cloves garlic, minced
2 teaspoons minced fresh ginger
1/2 cup diced carrots (if frozen, run under warm water to thaw)
2 scallions, sliced, plus more for garnish
4 cups cooked long grain white rice (cold or room temp)
1/2 cup peas (if frozen, run under warm water to thaw)
1 cup chopped pineapple
3 Tablespoons low sodium soy sauce

Steps:

  • In a medium bowl, toss the cubed chicken with the sesame oil and season with salt and pepper.
  • Heat a large sauté pan or wok over medium heat and add 1 tablespoon vegetable oil. Let the pan heat for 2 minutes then add the chicken and cook, stirring, until the chicken is cooked throughout.
  • Add the remaining 1 tablespoon of vegetable oil then add the onion, garlic and ginger and cook, stirring occasionally, until the onion softens, about 2 minutes. Add the carrots and cook 1 more minute until they've softened slightly.
  • Stir in the scallions, rice, peas and chopped pineapple.
  • Drizzle the rice with the soy sauce then stir to combine. Season the rice with salt and pepper and serve.

Nutrition Facts : Calories 202 kcal, Carbohydrate 29 g, Protein 9 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 241 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

THAI FRIED RICE WITH PINEAPPLE AND CHICKEN



Thai Fried Rice with Pineapple and Chicken image

This is a Bangkok street food style recipe which I snagged on a recent trip there. Serve and enjoy. Try a hollowed pineapple shell as a serving bowl.

Provided by eatvancity

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 6

Number Of Ingredients 15

3 slices bacon, diced
3 shallots, sliced
4 ounces chicken breast, cut into small cubes
4 teaspoons curry powder, divided
3 egg yolks, beaten
1 teaspoon vegetable oil, or as needed
3 cups cooked jasmine rice
1 red Thai bird chile pepper, finely chopped
2 tablespoons whole cilantro leaves
1 tablespoon soy sauce
2 teaspoons fish sauce
½ teaspoon white sugar
4 ounces tiger prawns, peeled and deveined
¼ cup chopped fresh pineapple
3 green onions, finely chopped

Steps:

  • Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
  • Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
  • Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
  • Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 29.7 g, Cholesterol 151.3 mg, Fat 10.3 g, Fiber 1.3 g, Protein 13.3 g, SaturatedFat 3.3 g, Sodium 440.9 mg, Sugar 2.2 g

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