Ingredients
Scale
- 2 tablespoons vegetable oil, divided
- 1/4 cup diced red onion
- 1/4 cup diced red or orange bell pepper
- 2 cloves garlic, minced
- 3 cups of diced teriyaki chicken (or any kind of diced cooked chicken)
- 6 cups of rice, white or brown
- 2 cups of fresh pineapple
- 1 cup of roasted cashews, rough chopped
- 6 green onions (scallions), sliced, white and light green parts
Sauce
- 6 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- Sriracha sauce for serving
Instructions
- Heat a wok or large frying pan over medium high to high heat, depending on your stove. You want it as hot as possible, without immediately burning the food! Add 1 tablespoon of vegetable.
- Add the red onion and red bell pepper and sauté for 2-3 minutes. Add the garlic and sauté for 30 seconds, do not let the garlic burn.
- Add the chicken and sauté another 1-2 minutes to heat through. Remove the chicken and veggies mix to a bowl.
- Add another tablespoon of vegetable oil to the pan and add your rice. Stir fry for a few minutes to heat through and add some color. If the rice sticks to the pan a lot, you can add more oil.
- Re-add the chicken and veggies to the pan, in addition to the pineapple, green onions and cashews. Stir fry to combine and heat through.
- Add the sauce to the pan and stir to combine. Serve immediately with hot sauce!
Notes
– I didn’t use any eggs in this fried rice, but you certainly could! Just lightly beat two eggs and add them to the hot pan after you stir-fry the rice. Make a well in the middle of the rice and scramble the eggs, then fold into the rice.
-You can also add fresh minced ginger with the garlic if you like.
