Pineapple Chicken Fried Rice
Pineapple Chicken Fried Rice
Enjoy this quick and easy Thai-inspired recipe from Martin Yan's Asian Favorites.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 30 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • Fried Rice:
  • ⅓ cup Choy po (Chinese preserved turnip)
  • 2 cloves Garlic
  • ½ medium Onion
  • 2 tablespoons Cooking oil
  • 4 Chicken breasts, cut into strips
  • 180 grams small Shrimp, shelled and deveined
  • 3 Eggs, lightly beaten
  • 4 cups cold cooked Long-grain rice
  • 2 tablespoons Soy sauce
  • 1 tablespoon Fish sauce
  • 1 cup diced fresh Pineapple
  • Toppings:
  • 1 Tomato, cut into 0.5cm thick slices (optional)
  • 1 small Cucumber, cut into 0.5cm thick slices (optional)
  • 1-2 teaspoon fresh Chilli, thinly sliced
  • 1 Green onion, thinly sliced
  • ½ cup fried Garlic
  1. Soak the choy po in warm water for about 10 minutes then drain and cut into small pieces
  2. Finely chop the garlic and onion in a food processor. Remove and set aside
  3. Place a wide nonstick frying pan over high heat until hot. Then, add the oil, swirling to coat sides. Add the chopped garlic and onion; cook, stirring until fragrant. Add the choy po, chicken breast and shrimp; stir-fry for 1 minute. Add the eggs and stir-fry for another 30 seconds
  4. Reduce heat to medium; stir in the rice, separating the grains with the back of a spoon. Cook for 2 minutes. Add the soy sauce, fish sauce and pineapple. Constantly stir until cooked through
  5. When serving, you can line the tomato and cucumber slices around a serving plate. Place the fried rice in the middle and garnish with the Chilli, green onion and fried garlic
  1. Chef’s tip:
  2. Leftover rice is the answer to the perfect fried rice. Use long grain rice that has been cooked the day before!

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