Thai-pineapple-chicken-fried-rice

Thai pineapple and chicken stir-fried rice

Rustle up a takeaway-style meal in just minutes – the pineapple adds a tropical twist

By , 24 July 2018

(30 votes)

Thai pineapple and chicken stir-fried rice
  • 30 Mins

  • Serves: 4

  • Price: £1.06 per serving

Nutritional Info
Each 331g serving contains
  • Energy

    1634KJ

    391KCAL

    20%
  • Fat

    9.6g

    low

    14%
  • Saturates

    1.7g

    low

    9%
  • Sugars

    8.9g

    low

    10%
  • Salt

    1.62g

    med

    27%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 494kJ/118kcal.
Ingredients
  • 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
Method
  • 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.