Thai Style Chicken, Pineapple & Basil Fried Rice
Weeknight dinners that are healthy, tasty and nutritious are a big yes from us!
Ingredients
2 C jasmine rice
2 tbsp vegetable oil
2 chicken breasts (boneless, skin off) skinless chicken breasts, diced
4 cloves of garlic crushed
1 red chilli thinly sliced
3 eggs lightly whisked
2 tbsp soy sauce
2 tbsp fish sauce
1 tbsp oyster sauce
½ Dole Tropical Gold pineapple cut into 2cm chunks or one 439g can of Dole Pineapple Chunks in Juice
1½ C mung bean sprouts
½ handful fresh basil
2 spring onions sliced
½ lime juiced
½ C roasted cashew nuts
¼ C crispy fried shallots
1 handful fresh coriander
Method
Cook the rice according to packet instructions, ideally ahead of time. Once cool then refrigerate until needed. This can be done a day in advance if easiest. If not then cool the rice as quickly as possible by tipping it into a shallow dish and placing in a cool spot.
Heat the oil in a large frying pan or wok over medium-high heat. Add the chicken to the pan and cook until it is cooked through and lightly browned. This should take about 5 minutes. Remove the chicken from the pan and set aside.
Add the rice to the pan, along with the garlic, chilli and little extra oil if needed. Break up any clumps of rice using a spatula and cook for 2-3 minutes, stirring occasionally.
Pour over the egg and cook, tossing the rice, until the egg coats the rice and is cooked.
Add the soy, fish and oyster sauces along with the chicken and toss to combine.
Add the pineapple chunks and mung sprouts to the pan and cook for 1-2 minutes, just until heated through.
Remove the pan from the heat and toss through the basil, and spring onion along with the lime juice. Serve topped with cashew nuts, crispy shallots and coriander.