Description
Sweet and spicy pineapple fried rice with ground chicken, pineapples, green onions, and cilantro. It’s such a quick and easy weeknight meal!
Ingredients
Units
Scale
- 3–4 Tbsp. avocado oil
- 3 large eggs, whisked with salt and pepper
- 8 oz. ground chicken
- 1/2 cup diced onion
- 1/2 cup shredded carrot
- 3 garlic cloves, minced
- 1/2 tsp. freshly grated ginger or 1/4 tsp. ground ginger
- 4 cups chilled day-old cooked rice
- 1 (8 oz.) can pineapple chunks, drained
- 2 Tbsp. soy sauce
- 2 tsp. chili garlic sauce
- 1/2 bunch green onions
- 1/2 cup chopped cilantro
To Serve
- Lime wedges
- Sesame oil
Instructions
- In a large non-stick skillet, heat 1 tablespoon of avocado oil over medium heat. Pour the egg mixture and cook, stirring, until the eggs are scrambled and lightly set. Transfer to a plate and wipe the skillet if necessary with a paper towel.
- Add 2-3 tablespoons of oil and when hot, add the ground chicken. Cook until crumbled and no longer pink.
- Add onions and carrots. Cook until soft, stirring frequently, about 3-4 minutes.
- Add garlic and ginger, and cook until fragrant, about 30 seconds.
- Stir in rice and cook until heated through while breaking up the rice with a wooden spoon.
- Add pineapple, soy sauce, and chili garlic sauce. Stir for about 30 seconds to warm through. Taste and season with salt and pepper as needed.
- Stir in scrambled eggs, green onions, and cilantro. Serve with lime wedges and drizzle sesame oil.
Notes
- Rice: For best results, do not use freshly cooked rice as it can get soggy and mushy. Use leftover rice or cook the rice the night before, cool, and then refrigerate overnight. Just about any type of rice works in this recipe.
- Chicken: You can omit the ground chicken and simply make this into a side dish recipe. See post for serving suggestions.
- Pineapple: Feel free to use 1 cup of freshly diced pineapple.
Nutrition
- Serving Size:
- Calories: 339
- Sugar: 4.6 g
- Sodium: 249.3 mg
- Fat: 15.1 g
- Carbohydrates: 37.1 g
- Protein: 13.4 g
- Cholesterol: 125.1 mg