I’ve written before about one option for what to do leftover rice. Well, here is another tasty recipe that our family loves for using up extra rice. This pineapple fried rice is an easy one-dish meal
|This recipe is Henry-approved.|
1 cup broccoli
½ cup bell pepper
½ cup carrot
½ cup red onion
2 Tablespoons oil (coconut or olive oil work well)
½ cup frozen peas
1 clove garlic, minced
½ teaspoon ground ginger
½ pound boneless chicken thighs
1 small can (8-oz) pineapple chunks in juice
3 cups cooked rice
2 Tablespoons soy sauce
3 Tablespoons chicken broth
|Pineapple Fried Rice cooking in the wok.|
Rinse and chop the broccoli, bell pepper, carrot and red onion into ½-inch pieces. Set aside.
Cut chicken into ½-inch pieces.
Heat 1 Tablespoon oil on medium-high in a large skillet or wok pan. Saute chopped vegetables and frozen peas for approximately 6-8 minutes. Stir frequently until vegetables soften. Set vegetables aside in a medium bowl.
Use the same pan to heat 1 Tablespoon oil on medium-high. Saute chicken, garlic and ginger for about 5 minutes, stirring occasionally.
Meanwhile, drain pineapple and set aside the juice. Add pineapple to the chicken in the wok, stirring occasionally. Cook for about 5 minutes until the chicken and pineapple start to brown. Set aside the chicken and pineapple by adding them to the bowl of cooked vegetables.
Add rice to the wok on medium-high. Cook for about 3 minutes, stirring frequently. Add soy sauce, broth and 2 Tablespoons reserved pineapple juice to the wok. Add vegetables and chicken to the wok. Cook for 3-5 minutes stirring frequently. Serve warm.
We like to top the fried rice with a drizzle of Thai sweet chili sauce for a touch of spice.
|Pineapple Fried Rice ready to eat!|
How your kids can help
- 2-year old: Measuring out ½ cup of frozen peas.
- 3-year old: Draining the pineapple juice from the can.
- 4-year old: Measuring and pouring the soy sauce, broth and pineapple juice over the rice.
- 5-year old: Helping to cut the vegetables into ½-inch pieces.