Thai Pineapple Fried Rice

Ingredients

• 5 tbsp vegetable oil (divided)
• 2 eggs
• 1/4 teaspoon salt
• 1 lb chicken thighs (boneless and skinless, sliced)
• 4 garlic cloves (finely minced)
• 1/2 yellow onion (finely chopped)
• 1/2 red bell pepper (diced)
• 1 cup frozen green beans, peas, carrots and corn
• 1/2 cup cashews
• 6 cups Jasmine rice (day old )
• 2 tablespoon light soy sauce
• 1 tbsp fish sauce
• 2 tsp sugar
• 1 teaspoon curry powder
• 1/4 teaspoon white pepper
• 1 1/2 cups pineapple (diced, fresh or canned)
• 4 stalks green onion (sliced)

Instructions

1. 1

   Scramble the eggs. In a small bowl, beat the eggs with ¼ teaspoon salt. Heat your wok over medium heat until hot. Add 1 tablespoon vegetable oil, and scramble the eggs for 1 minute—until just cooked. Turn off the heat, break the egg into small pieces, transfer it to a dish, and set it aside.

2. 2

   Cook the chicken. In a wok or a large frying pan, heat 2 tablespoons of vegetable oil on high heat. Salt and pepper on both sides of the chicken thigh. Cook the chicken thigh in the wok for about 4 minutes on each side or until done. Rest the chicken for 5 minutes then slice. Set aside.

3. 3

   Stir fry the vegetables and cashews. Add 2 tablespoons of vegetable oil to the wok. Saute the diced onion until translucent and golden brown for about 3 minutes. Then add the garlic and saute until lightly browned for about 1 minute. Next, add the bell pepper and toss for 1 minute. Lastly, add frozen green beans, peas, carrots, and corn, and cashews for 1 minute.

4. 4

   Mix in the sauces, sugar, curry powder, and pepper. Add rice and soy sauce, fish sauce, sugar, curry powder, and white pepper. Toss together for 2 minutes or until rice grains go from being wet with sauce to sort of caramelized. Add in the chicken and scrambled eggs and toss until combined for about 30 seconds.

5. 5

   Toss the pineapple and green onion. Finally, add the diced pineapple and green onion and toss for just 30 seconds until combined and warmed. Enjoy!