This is just the very best fried rice on the planet.
Oh, sorry…was there supposed to be an intro there?
You know, some cute anecdote? A meaningful quote?
Well, sorry. You lost out on that one.
But in return, you get the creamiest, tastiest fried rice ever.
Pineapple Fried Rice
1 lb. chicken tenders, cut into bite size pieces
2.5 cups leftover cooked rice (MUST be cold)
3 carrots, diced
1 heart of celery bunch, diced
1 onion, diced and divided in half
4 oz. fresh or canned pineapple, cut into bite size chunks
1/2 cup fresh cilantro, cleaned and chopped
2 serrano chiles, diced
4 oz. sugar snap peas, chopped
1 handful spinach or microgreens, washed
1 bunch scallions, chopped
3 tbsp. canola oil
1/4 cup soy sauce, plus more for seasoning
1 tbsp. each rice wine vinegar and sugar
2 tbsp. Chinese 5 spice
dash of sesame oil
1. Combine the chicken, soy half of the cilantro, and half of the onion in a zip-top bag. Shake it around so the marinade gets distributed, then let it marinate in the fridge for at least 30 minutes or up to 2 hours.
8. Turn the heat down VERY low and add the beaten eggs. Swirl them around the pan with the rice until the eggs have thickened and solidified. Add the microgreens and cilantro , stir until they wilt, and then taste the rice for seasonings.
This is just the best. It’s so creamy that it’s like risotto – the secret is adding the beaten egg at the end and stirring it to create a silky, creamy texture. The pineapple is sweet and the carrots are delightfully tender-crunchy from sautee/frying them. Be sure to add enough soy when you season it – this is a ton of rice, and it really soaks up that flavor. The chicken is juicy and spicy, and the greens at the end really add a nice vegetal component.
But yes, I do call this wonderful, creamy, flavorful rice the best fried rice ever.
No anecdote required