Ingredients

The following ingredients have 4 Servings
  • 12 ounces skinless (, boneless chicken breasts, cubed)
  • salt and fresh ground pepper (, to taste)
  • 1/2 teaspoon corn starch
  • 3 tablespoons canola oil
  • 1 cup pineapple chunks
  • 3-4 cups cooked and completely cooled long grain white rice ((preferably few hours old, or up to a day))
  • 3 green onions (, sliced into small rounds, white parts only (reserve the greens for garnish))
  • 1 cup frozen peas and carrots (, thawed)
  • 3 eggs (, lightly beaten)
  • low sodium soy sauce (, to taste (I always add about a tablespoon))

Instruction

  • Place cubed chicken pieces in a bowl and season with salt and pepper; toss with corn starch and set aside for 10 minutes.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add chicken and cook for 4 to 5 minutes, or until browned and fully cooked.
  • Transfer cooked chicken to a plate and set aside.
  • Return skillet to heat and add pineapple chunks; cook for 2 minutes, or until slightly browned on the sides; remove from pan and place them in the plate with the chicken.
  • Return pan to heat and lower to medium-low. If needed, add 1 more tablespoon canola oil.
  • Add the beaten eggs to the skillet and stir to scramble them while they cook.
  • When cooked through, remove eggs from pan and place them in the plate with the chicken.
  • Return pan to heat and add green onions; cook for a few seconds or until fragrant.
  • Add the cooked rice to the skillet and mix well; continue to cook for 4 minutes, or until rice begins to sizzle. Cook 1-minute longer for a crunchier texture.
  • Add carrots, peas, chicken, pineapples, eggs, and soy sauce; stir to combine.
  • Cook for 3 to 4 minutes, or until everything is heated through.
  • Remove from heat and garnish with remaining sliced green onions.
  • Serve.