2 cups cooked jasmine rice (preferably day-old)
1 cup pineapple chunks
2 eggs, beaten
1 cup mixed vegetables (peas, carrots, corn)
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp sesame oil
2 green onions, sliced (for garnish)
Instructions:
Prepare the Chicken:
In a bowl, toss the chicken pieces in cornstarch until well-coated.
Cook the Chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Sauté Vegetables:
In the same skillet, add bell pepper and cook for about 3 minutes until slightly softened. Stir in the pineapple chunks and sweet and sour sauce. Add the chicken back to the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes until heated through.
Make the Pineapple Fried Rice:
In a separate skillet, heat sesame oil over medium heat. Add garlic and mixed vegetables, cooking until the vegetables are tender, about 3-4 minutes. Push the veggies to one side of the skillet and pour the beaten eggs onto the other side, scrambling them until cooked.
Combine Rice and Flavor:
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