Pineapple Fried Rice!

Ingredients

• 4 cups Cooked Jasmine Rice (Day‑old rice, chilled)
• 1 cup Fresh Pineapple (Cut into ½‑inch cubes)
• 8 oz Chicken Breast (Trimmed, cut into bite‑size pieces)
• 8 oz Raw Shrimp (Peeled and deveined)
• 1 medium Carrot (peeled and diced small)
• ½ cup Frozen Peas (No need to thaw)
• ½ cup Onion (finely chopped)
• 2 pieces Garlic Cloves (minced)
• 2 large Eggs (beaten)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Fish Sauce (adds umami depth)
• 1 teaspoon Sesame Oil (to finish)
• 2 tablespoons Vegetable Oil (high‑smoke‑point oil for stir‑fry)
• 2 stalks Green Onions (sliced for garnish)
• ¼ cup Cilantro (roughly chopped, optional)
• 1 piece Lime (cut into wedges for serving)
• ¼ cup Cashews (roughly chopped, optional garnish)

Instructions

1. Prepare All Ingredients

   Dice the pineapple, carrot, and onion; mince the garlic; slice green onions; chop cilantro; beat the eggs; cut chicken into bite‑size pieces and pat shrimp dry.

   Time: PT10M

2. Heat the Wok

   Place the wok over high heat, add vegetable oil, and let it heat until shimmering, about 2 minutes.

   Time: PT2M

3. Sauté Aromatics

   Add the chopped onion and minced garlic to the wok, stir‑fry for 2–3 minutes until fragrant and the onion becomes translucent.

   Time: PT3M

4. Cook Chicken and Shrimp

   Push the aromatics to the side, add the chicken pieces, stir‑fry for 2 minutes, then add the shrimp and continue cooking until the shrimp turn pink and the chicken is just cooked through, about 2 more minutes.

   Time: PT4M

5. Scramble the Eggs

   Move the cooked protein to the edge of the wok, pour the beaten eggs into the center, and scramble quickly until just set.

   Time: PT3M

6. Add Rice and Vegetables

   Add the day‑old rice, diced carrot, frozen peas, and pineapple chunks. Stir‑fry, breaking up any remaining rice clumps, for about 4 minutes until everything is heated through.

   Time: PT5M

7. Season the Fried Rice

   Stir in soy sauce, fish sauce, and sesame oil. Toss everything together for another minute to evenly coat the rice.

   Time: PT2M

8. Finish and Serve

   Remove the wok from heat, sprinkle sliced green onions, cilantro, and chopped cashews on top. Serve immediately with lime wedges on the side.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

22g

Carbohydrates

55g

Fat

12g

Fiber

4g