Arroz frito con piña y pollo, perfecto

Ingredientes

• 1 tbsp cornstarch
• 3 tbsp low-sodium soy sauce, divided
• 1.5 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tsp sesame oil
• 3 cups cooked and chilled day-old jasmine rice
• 2 tbsp vegetable or canola oil, divided
• 3 cloves garlic, minced
• 1 inch ginger, freshly minced
• 3 scallions, white and green parts separated and sliced
• 2 large eggs, lightly beaten
• 1/2 cup frozen peas and carrots mix
• 1 cup fresh pineapple chunks
• 1/4 cup toasted cashews
• Optional for garnish: fresh cilantro, lime wedges

Preparación

1. 1

   In a medium bowl, toss the bite-sized chicken pieces with 1 tablespoon of soy sauce and the cornstarch until evenly coated. Set aside to marinate for at least 15 minutes.

2. 2

   In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, oyster sauce, fish sauce, and sesame oil. Set this sauce mixture aside.

3. 3

   Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer and cook for 2-3 minutes without moving to get a good sear. Then, stir-fry until cooked through. Remove the chicken from the wok and set aside.

4. 4

   Lower the heat to medium-high. Add the remaining tablespoon of oil to the wok. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.

5. 5

   Push the aromatics to one side of the wok. Pour the beaten eggs onto the empty side and scramble until they form soft curds. Break them up and mix with the aromatics.

6. 6

   Add the chilled, day-old rice to the wok. Use your spatula to break up any clumps. Stir-fry for 3-4 minutes, pressing the rice against the wok, until it is heated through and slightly toasted.

7. 7

   Add the frozen peas and carrots and stir-fry for another minute until heated through. Return the cooked chicken to the wok, along with the fresh pineapple chunks and toasted cashews.

8. 8

   Pour the prepared sauce mixture over everything in the wok. Stir quickly and thoroughly to coat every ingredient evenly. Cook for 1-2 minutes until the sauce has been absorbed and slightly thickened.

9. 9

   Turn off the heat. Fold in the green parts of the scallions. Serve immediately in bowls or a hollowed-out pineapple half for a festive presentation.