Tropical fried rice with chicken, pineapple, vegetables, and a flavorful sweet chili glaze.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts, diced
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1/2 teaspoon black pepper
→ Rice
05 - 3 cups cooked jasmine rice, preferably day-old
→ Vegetables & Fruit
06 - 1 cup fresh pineapple, diced
07 - 1 red bell pepper, diced
08 - 1/2 cup frozen peas
09 - 3 green onions, sliced
10 - 2 cloves garlic, minced
11 - 1 small carrot, diced
→ Sauce
12 - 1/4 cup sweet chili sauce
13 - 2 tablespoons soy sauce
14 - 1 tablespoon fish sauce, optional
15 - 1 teaspoon toasted sesame oil
→ For Cooking
16 - 2 tablespoons vegetable oil
17 - 2 large eggs, lightly beaten
→ Garnish
18 - 2 tablespoons roasted cashews or peanuts, optional
19 - Fresh cilantro, chopped
20 - Lime wedges
# How to Make It:
01 - In a medium bowl, toss diced chicken with soy sauce, cornstarch, and pepper. Set aside for 10 minutes to marinate.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add marinated chicken and stir-fry until cooked through, approximately 4 to 5 minutes. Remove chicken and set aside.
03 - Add remaining oil to the pan. Add garlic, carrot, and bell pepper. Stir-fry for 2 to 3 minutes until just tender.
04 - Push vegetables to the side and pour in the beaten eggs. Let set for 30 seconds, then scramble and mix with the vegetables.
05 - Add cold cooked rice, breaking up any clumps. Stir-fry for 2 minutes until the rice is heated through.
06 - Return chicken to the pan along with pineapple, peas, and green onions.
07 - Mix together sweet chili sauce, soy sauce, fish sauce, and sesame oil. Pour over rice and toss everything to combine, ensuring the rice is evenly coated and heated through.
08 - Remove from heat. Garnish with roasted nuts, cilantro, and lime wedges before serving.
