Description
A delicious and vibrant dish combining chicken, pineapple, and jasmine rice for a tropical twist.
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 cup cooked chicken, diced
- 1 cup fresh pineapple, diced
- 1/2 cup frozen peas and carrots
- 1/4 cup green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 egg, beaten
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Push the garlic to one side of the skillet and pour in the beaten egg. Scramble the egg until fully cooked, then mix it with the garlic.
- Add the cooked chicken, pineapple, peas, and carrots to the skillet. Stir-fry for about 3-4 minutes until heated through.
- Add the cooked rice to the skillet, breaking up any clumps. Pour in the soy sauce, oyster sauce (if using), sesame oil, black pepper, and red pepper flakes. Stir everything together and cook for another 3-5 minutes until well combined and heated through.
- Remove from heat and stir in the sliced green onions. Serve hot.
Notes
- For a vegetarian option, substitute the chicken with tofu and use vegetable broth instead of chicken broth.
- Add a splash of lime juice before serving for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg