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
Scale
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