Chinese-Style Fried Jasmine Rice with Chicken and Pineapple Recipe
Fried jasmine rice with chicken and pineapple is a colorful dish that combines the sweetness of fruit with savory chicken and vegetables. In Chinese restaurants it’s often served in a hollowed-out pineapple – at home a regular plate is more than enough. It’s a great way to use up day-old rice and make a quick stir-fry dinner.
This fried rice balances sweet pineapple, savory chicken and aromatic jasmine rice in one colorful pan dish, and it’s ideal for using up leftover rice without feeling like a compromise meal.
Chef's tips
Use completely cold, day-old rice for the best texture—fresh, warm rice tends to turn mushy in the pan. Fry over fairly high heat and avoid overcrowding the pan so the ingredients sauté rather than steam.
How to serve
Serve as a standalone main dish or alongside simple stir-fried vegetables. A drizzle of chili oil or a spoonful of chili crisp on top works well for those who enjoy heat.
Ingredients
- rice preferably rice from the previous day - 400 g
- chicken breast cut into small cubes - 250 g
- fresh or canned pineapple cut into cubes, well drained - 150 g
- carrot cut into small dice - 1 piece
- frozen green peas - 80 g
- eggs - 2 pieces
- garlic chopped - 2 cloves
- soy sauce - 3 tablespoons
- fish sauce optional, can be omitted - 1 tablespoon
- oil - 3 tablespoons
- sugar - 0.5 teaspoons
- pepper - 0.25 teaspoons
- chives chopped, for sprinkling - 2 tablespoons
Preparation
- If the rice is freshly cooked, spread it out on a plate and let it cool completely so the grains don’t stick together.
- Season the chicken with 1 tablespoon of soy sauce and a pinch of pepper, mix and set aside for 10 minutes.
- Heat 1 tablespoon of oil in a large frying pan or wok. Crack in the eggs, stir and fry for 1–2 minutes until they set into small scrambled pieces. Transfer to a plate.
- Add another 1 tablespoon of oil to the same pan. Add the chicken and fry over fairly high heat for 4–5 minutes, stirring, until the pieces are golden and cooked through in the center. Transfer to the eggs.
- Add the last tablespoon of oil to the pan, then add the garlic and carrot. Fry for 2–3 minutes until the carrot softens slightly.
- Add the green peas and fry for another minute, stirring.
- Add the cold rice to the pan, breaking up any clumps with a spoon. Fry for 3–4 minutes until the rice is hot and slightly dried out.
- Add the fried eggs and chicken, pineapple cubes, the remaining soy sauce, fish sauce (if using), sugar and pepper. Stir for another 2–3 minutes until everything is well combined.
- Taste and, if needed, season with extra soy sauce. Sprinkle with chopped chives and serve immediately.
Storage
Ryż przechowuj w lodówce maksymalnie 2 dni, dobrze schłodzony. Podgrzewaj na patelni z odrobiną wody lub w mikrofalówce. Możesz też zamrozić porcje w pudełkach i odmrażać na patelni na małym ogniu.
