Pineapple fried rice is a staple order when we get Thai food, and a great dish to start a young eater's international food journey (just be sure to order it without any spice). A craving recently hit us while spending a weekend away, without a convenient Thai place to order from and with the luxury of some time to tinker in the kitchen I decided to tackle the recipe myself. I started with Cookie + Kate's version and made a few changes to add some more protein and reduce the spice to make it more family friendly. In the process of creating this version I realized how easy it is to add your own touches – like changing up the vegetables or nuts – and the process remains the same. And the best part? You're able to do it all in just one pan making clean up a breeze.
- 1 1/2 Tbsp Spectrum Naturals® Organic Coconut Oil, divided
- 2 eggs, lightly beaten
- 1 1/2 lb FreeBird® Antibiotic-Free Boneless Skinless Chicken Breasts, cut into thin slices
- 2 C fresh pineapple, cut into chuncks
- 3/4 frozen peas, thawed
- 2 cloves garlic, minced
- 1/2 tsp Spectrum Naturals® Toasted Sesame Oil
- 1 package, Tilda® Heat In Bag Brown Basmati Rice, cooked per package directions
- 1/2 C green onions, thinly sliced
- 1 C cashews, chopped and lightly toasted, divided
- 1 Tbsp low sodium soy sauce
- 1 lime, cut into quarters
- Spray a large saute pan with Spectrum Naturals® Butter Up Non-Aerosol spray and warm over medium heat.
- Add the two eggs to the pan and let it cook stirring occasionally to lightly scramble. Once cooked break into small pieces, transfer to a medium bowl and set aside.
- In the same pan ad 1/2 Tbsp of coconut oil and place over medium heat. Add the chicken slices and let them cook until no longer pink, about 2 minutes.
- Remove the chicken to a plate covered with paper towel and set aside.
- Add another 1/2 Tbsp of coconut oil to the same saute pan and add the pineapple and garlic, let cook for 2-3 minutes until softened.
- Then add the peas and green onion, stir and cook for another 2-3 minutes until all the ingredients are fragrant and starting to caramelize.
- Stir in the toasted sesame oil, rice and 3/4 C cashews and let cook for 1 minute then add the prepared egg and chicken. Mix to combine and cook until the dish is heated through.
- Transfer to a serving dish and stir in the soy sauce. Serve with a lime wedge and the remaining 1/4 C cashews sprinkled over top.