My meal prep for this week includes this pineapple fried rice with Thai basil lemongrass chicken.
I used several remaining veggies I had from last week’s rice pilaf in this week’s fried rice, and you can definitely swap in and out whatever veggies you have on hand.
I also used canned pineapple (make sure to drain well and pat dry to prevent having soggy fried rice), but feel free to use a fresh pineapple if you have a ripe one 🙂
Chef Tips:
- Use day old rice if possible. If you want to make rice on the same day, use 2 tablespoons less water than normal, then spread the warm rice on a baking tray and cool in the freezer until ready to use.
- Make sure to use high heat and a pan that can get really really hot! I like to use a cast iron – this gives it a great wok hei flavor.
- You can swap out the curly kale for lacinato kale or Savoy cabbage – avoid using spinach as this contains a lot of water and will make your fried rice soggy.
- Fresh pineapple chunks will give you the best taste and texture, but if you use canned pineapple, make sure to drain it thoroughly. Too much pineapple juice can make the fried rice soggy.
- Store the cooked fried rice in the fridge for up to 4 days. Be sure to use high quality chicken thighs if you want to eat it throughout the week, or else you might end up eating rubbery chicken!
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Recipe:
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Pineapple fried rice with chicken Meal Prep
- Total Time: 30 minutes
- Yield: 5 1x
Description
This pineapple fried rice with chicken is great for meal prep – it’s flavorful, stays fresh throughout the week, and is so delicious!
Ingredients
Units
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Ingredients for the Rice:
- 1 cup jasmine rice (uncooked)
- 1.25 cups water
- Kosher salt (to taste)
- 1 tablespoon neutral oil
- 3 eggs
- 4 cups curly kale
- 2 cups English peas (fresh or frozen)
- 1/4 cup Thai basil (chopped)
- 1 shallot (diced)
- 2 cups chopped pineapple (canned or fresh)
- 1 lime (for garnish)
Ingredients for the Chicken & Marinade:
- 1 1/2 lbs boneless skinless chicken thighs
- 1 stalk lemongrass (center part only, chopped thinly)
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1/4 cup Thai basil (chopped)
Instructions
- Cook the rice. I like to use my rice cooker, but you can use any method you prefer. Try to cook the rice with a tad less water to ensure it’s not too soft. Once the rice is cooked, I spread the rice into a flat even layer to let it cool faster and dry a bit. It doesn’t need to be fully cooled, but as much as you can cool it is helpful.
- Prep the vegetables – dice the shallots, mince the garlic, and chop the Thai basil (and pineapple if needed).
- Cut the chicken thighs and place this in a mixing bowl. Add the salt, soy sauce, honey, sesame oil, garlic, Thai basil, and lemongrass.
- Whisk the 3 eggs in a small bowl with a pinch of salt.
- Once all the ingredients are prepped, bring this over to the stove. Turn the heat on high and add a tablespoon of neutral oil. Add the whisked eggs, scramble for 1 minute until the eggs are just set, and remove from the pan.
- Keep the fire on high and add another tablespoon of oil, shallots, and kale. Cook for 2-3 minutes, then push to the side and add the chicken. Cook for 3-4 minutes, stirring occasionally. The chicken should be almost finished cooking, then add the frozen peas. Let this cook for another 2-3 minutes, then add the pineapple. At this point, the chicken should be relatively browned and cooked through. Add the pineapple and give everything a stir. Add the rice, a generous pinch of kosher salt, and the remaining Thai basil. Stir everything, then add the cooked egg. Taste, adjust seasoning as desired, then plate. Cool before storing in the freezer for the best reheating results.
- Prep Time: 30 min
- Category: quick and easy
- Method: stovetop
- Cuisine: asian
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