Thai pineapple and chicken stir-fried rice
- 175g jasmine rice
- 1tbsp fish sauce
- 2tbsp light soy sauce
- 1tsp brown sugar
- Juice 1 lime
- 2tbsp vegetable oil
- 2 cloves garlic, crushed
- 2 chicken breasts, cut into cubes
- 100g frozen peas
- 1 bunch spring onions, chopped
- 150g fresh pineapple, peeled, cored and diced
- 2 medium eggs, lightly beaten
- Lime wedges, to serve
- Sliced cucumber, to serve
Bring a pan of water to the boil, add the rice and simmer for 11 mins. Drain well, return to the pan, cover and allow to stand for 10 mins.
Meanwhile, mix the fish sauce, soy sauce, brown sugar and lime juice. Set side.
Heat the oil in a frying pan. Add the garlic and chicken. Stir-fry for 3-4 mins until the chicken is no longer pink. Add the peas, spring onions and pineapple. Cook for 1 min.
Add the eggs to the pan. Cook for 30 seconds, stirring, then add the rice. Stir-fry for 3-4 mins then add the sauce. Cook for 1 min then divide between 4 bowls. Serve with lime wedges and sliced cucumber.