Juicy pineapple, tender chicken, crunchy cashews, and veggies stir-fried with jasmine rice for a flavorful meal.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 12.3 oz), diced
02 - 2 large eggs, lightly beaten (optional)
→ Rice
03 - 4 cups cooked jasmine rice, preferably day-old (about 21.2 oz)
→ Vegetables & Fruits
04 - 1 cup fresh pineapple, diced or drained canned pineapple
05 - 1 red bell pepper, diced
06 - 1 small carrot, peeled and diced
07 - 3 green onions, sliced
08 - 2 cloves garlic, minced
09 - 1/2 cup frozen peas, thawed
→ Nuts
10 - 1/2 cup roasted unsalted cashews
→ Sauces & Seasonings
11 - 3 tablespoons soy sauce or tamari for gluten-free
12 - 1 tablespoon oyster sauce (optional, or use additional soy sauce)
13 - 1 teaspoon fish sauce (optional)
14 - 1/2 teaspoon ground white or black pepper
15 - 1.5 tablespoons vegetable oil or neutral oil
16 - 1 teaspoon sesame oil
# Steps:
01 - Gather all ingredients and measure accordingly. If using day-old rice, break up any clumps to ensure even frying throughout the dish.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until browned and cooked through, approximately 4 to 5 minutes. Remove chicken and set aside.
03 - If using eggs, add additional oil if needed and pour in beaten eggs. Scramble until just set, then remove and set aside with the cooked chicken.
04 - Add remaining vegetable oil to the wok. Sauté garlic, carrot, and bell pepper for 2 to 3 minutes until slightly softened and fragrant.
05 - Stir in the rice, breaking up any remaining clumps. Fry for 2 to 3 minutes while stirring frequently to coat grains evenly with oil.
06 - Add cooked chicken, scrambled eggs if using, pineapple, peas, and most of the green onions, reserving some for garnish. Toss to combine all components.
07 - Drizzle in soy sauce, oyster sauce, fish sauce if using, and ground pepper. Stir-fry for another 2 to 3 minutes until everything is heated through and flavors are well combined.
08 - Stir in sesame oil and cashews. Taste and adjust seasoning as needed for balance of salt and umami.
09 - Transfer to serving plates or bowl and garnish with reserved green onions. Serve hot immediately.
