Pineapple Chicken Fried Rice

You know what’s so great about making homemade fried rice? It’s a one-pot dinner and you can pretty much add whatever you have on hand, whether it’s frozen peas, carrots, or corn. Best of all, it’s quick, healthy, hearty, and there’s always leftovers for work the next day. What more could you ask for?

Pineapple Chicken Fried Rice

Yields 4 servings

• 3 teaspoons olive oil, divided
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 small onion, diced
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 carrots, peeled and grated
• 2 teaspoons fresh ginger, grated
• 3 cloves garlic, minced
• 2 cups cooked brown rice
• 2 green onions, diced
• 1 cup chopped pineapple, fresh or canned
• 2 tablespoons soy sauce
• 2 large eggs, beaten
• Sriracha, for serving*

*Sriracha is the most important ingredient for fried rice. It gives it such enjoyable heat through every bite.

Heat 2 teaspoons olive oil in a saucepan over medium high heat. Add the chicken and cook, turning occasionally, until cooked through, about 6-8 minutes. Transfer to a plate.

Add the onion to the saucepan and cook, stirring constantly, until tender, about 5 minutes.

Add the corn, peas, carrots, ginger and garlic. Cook, stirring constantly, until heated through, about 1-2 minutes.

Add the chicken, rice, green onions, pineapple and soy sauce. Cook, stirring constantly, until heated through, about 1-2 minutes.

Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Add the eggs and cook, flipping once, until cooked through, about 2 minutes. Remove from pan and dice into 1/2-inch cubes. Add to the fried rice mixture and gently toss to combine.

Serve immediately, drizzled with Sriracha.

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