Healthy Chicken and Pineapple Fried Rice
Servings
5people
Servings
5people
Ingredients
  • 200g chicken breastor use leftover chicken
  • 2cups basmati riceuncooked, or use leftover rice
  • 2cups pea, carrots and corn frozen vegetables
  • 1cup crushed pineapple + 2 tbsp pineapple juice
  • 3 eggsbeaten
  • 2tbsp kecap manissweet soy sauce
  • 2tbsp sweet chilli sauce
  • 1tsp soy sauce
  • ½ tsp chilli powderoptional
  • ¼tsp sesame oil
  • 1tsp gingerminced
  • 1tbsp garlicminced
  • Spring onion to garnish
Instructions
  1. Cook the rice according to packet directions and set aside (or use leftover rice). Cook the chicken in a frying pan with a little olive oil, then set aside to cool (or use leftover cooked chicken).
  2. In a non stick fry pan on a medium heat, pour in the beaten egg and spread all over the pan. Cook for a few minutes on each side like an omelette. Remove from the pan and roughly chop
  3. In the same pan add the sesame oil, then add the rice and the pea, carrot and corn mix, cook for 3-4 minutes.
  4. Chop up the chicken. Once the rice and vegetable mix are heated through add the chicken, egg and crushed pineapple.
  5. In a bowl mix the kecap manis, soy sauce, sweet chilli sauce, ginger, garlic, pineapple juice and chilli powder. Once mixed well pour over the fried rice and mix well. Cook for a further 4-5 minutes.
  6. When finished top with spring onions.
Recipe Notes

Serves 5 people at 317 calories per serve

Print Recipe
Healthy Chicken and Pineapple Fried Rice
Course Main Dish
Cuisine Asian
Servings
people
Ingredients
  • 200g chicken breast or use leftover chicken
  • 2 cups basmati rice uncooked, or use leftover rice
  • 2 cups pea, carrots and corn frozen vegetables
  • 1 cup crushed pineapple + 2 tbsp pineapple juice
  • 3 eggs beaten
  • 2 tbsp kecap manis sweet soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 tsp soy sauce
  • ½ tsp chilli powder optional
  • ¼ tsp sesame oil
  • 1 tsp ginger minced
  • 1 tbsp garlic minced
  • Spring onion to garnish
Course Main Dish
Cuisine Asian
Servings
people
Ingredients
  • 200g chicken breast or use leftover chicken
  • 2 cups basmati rice uncooked, or use leftover rice
  • 2 cups pea, carrots and corn frozen vegetables
  • 1 cup crushed pineapple + 2 tbsp pineapple juice
  • 3 eggs beaten
  • 2 tbsp kecap manis sweet soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 tsp soy sauce
  • ½ tsp chilli powder optional
  • ¼ tsp sesame oil
  • 1 tsp ginger minced
  • 1 tbsp garlic minced
  • Spring onion to garnish
Instructions
  1. Cook the rice according to packet directions and set aside (or use leftover rice). Cook the chicken in a frying pan with a little olive oil, then set aside to cool (or use leftover cooked chicken).
  2. In a non stick fry pan on a medium heat, pour in the beaten egg and spread all over the pan. Cook for a few minutes on each side like an omelette. Remove from the pan and roughly chop
  3. In the same pan add the sesame oil, then add the rice and the pea, carrot and corn mix, cook for 3-4 minutes.
  4. Chop up the chicken. Once the rice and vegetable mix are heated through add the chicken, egg and crushed pineapple.
  5. In a bowl mix the kecap manis, soy sauce, sweet chilli sauce, ginger, garlic, pineapple juice and chilli powder. Once mixed well pour over the fried rice and mix well. Cook for a further 4-5 minutes.
  6. When finished top with spring onions.
Recipe Notes

Serves 5 people at 317 calories per serve