Prep Time:
20 minutes
Cook Time
5 minutes
Serving Size
1 cup
Serves
8
Ingredients
1 tablespoon sesame oil or olive oil
1 medium onion, diced
3 cloves garlic, minced
2 teaspoons minced fresh ginger
½ cup diced carrots (if frozen, run under warm water to thaw)
2-10oz cans chicken breast in water, drained and chopped
4 cups cooked long grain brown rice (cold or room temperature)
2 green onions, sliced, plus more for garnish
½ cup canned low-sodium peas (if frozen, run under warm water to thaw)
1 cup canned pineapple in 100% juice, chopped
2-3 tablespoons low sodium soy sauce
PREPARATION
- Heat a large sauté pan or wok over medium heat and add 1 tablespoon oil. Let pan heat for a minute and then add the onion, garlic and ginger and cook, stirring occasionally, until the onion softens, about 2 minutes.
- Add the carrots and cook 1 more minute until they have softened slightly.
- Stir in the canned chicken, and mix to combine.
- Stir in the green onions, rice, peas and chopped pineapple.
- Drizzle the rice with the soy sauce then stir to combine.
SOURCE
Just a Taste Food Blog: justataste.com/2013/07/easy-pineapple-chicken-fried-rice-recipe
Recipe modified by CHOICES Nutrition Education Program
Download the Recipe/Descargue la receta:
Download Pineapple Chicken Fried Rice_1.pdf
(693.06 KB)
