- Prep time 20 minutes
- Total time 35 minutes
- Portion size 6 servings
Ingredients
Method
In wok or large saucepan, heat half of the vegetable oil over medium-high heat; cook chicken, stirring, until golden on all sides, about 5 minutes. Transfer chicken to warm plate; set aside.
In same pan, heat remaining oil over medium-high heat; cook white parts of green onions, garlic and ginger, stirring, for 1 minute. Add pineapple, red pepper and carrot; cook, stirring, until vegetables are tender-crisp, about 4 minutes.
Add rice, reserved chicken, soy and oyster sauces to pan; cook, stirring, for about 3 minutes or until chicken is no longer pink inside and juices run clear when pierced with fork.
Push fried rice to edge of pan. Make well in centre; cook eggs, stirring, until creamy, about 2 minutes. Mix eggs with rice. Remove wok from heat; mix in sesame oil, and sriracha (if using). Sprinkle with remaining green onions, cashews and cilantro (if using).
Test Kitchen Tip: Cold leftover cooked rice is better for fried rice than freshly prepared hot rice. The rice dries slightly as it cools, and the grains don’t stick together in the pan.
Nutritional facts PER SERVING: about
- Calories 445
- Total fat 14 g
- Saturated fat 3 g
- Cholesterol 145 mg
- Sodium 375 mg
- Total carbohydrate 56 g
- Fibre 2 g
- Sugars 6 g
- Protein 24 g
- Iron 2.2 mg
