Ingredients
- Cooked chicken breast, 1 ½ cups, diced
- Cooked long-grain rice, 2 cups
- Pineapple chunks, 1 cup (fresh or canned, drained)
- Onion, ½ cup, chopped
- Bell pepper (any color), ½ cup, chopped
- Soy sauce, ¼ cup
- Oyster sauce, 2 tablespoons
- Sesame oil, 1 tablespoon
- Garlic, 2 cloves, minced
- Green onions, 2 stalks, chopped (for garnish)
Instructions
- Step 1: Heat the sesame oil in a wok or large skillet over medium-high heat. Add the onion and bell pepper and stir-fry for 2-3 minutes until slightly softened. Add the minced garlic and stir for another 30 seconds until fragrant.
- Step 2: Add the cooked rice to the wok and break up any clumps. Stir-fry for 2-3 minutes until heated through.
- Step 3: Add the diced chicken and pineapple chunks to the wok. Stir-fry for another 2-3 minutes until everything is well combined and heated.
- Step 4: Pour in the soy sauce and oyster sauce. Stir-fry for 1-2 minutes, allowing the sauce to coat the rice and chicken evenly. Taste and adjust seasoning as needed, adding more soy sauce for saltiness or a touch of sugar for sweetness.
- Step 5: Remove from heat and garnish with chopped green onions. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet over medium heat, stirring occasionally to prevent sticking.
- Serve this vibrant fried rice alongside a side of steamed broccoli or a light Asian slaw for a balanced and delicious meal.
- For extra pineapple flavor, briefly caramelize the pineapple chunks in a pan before adding them to the fried rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American