Save to Pinterest This dish features juicy chicken pieces stir-fried with sweet pineapple chunks, crisp bell pepper, peas, and carrots. Flavored with soy, fish, and oyster sauces along with aromatic curry powder, it delivers a balanced savory-sweet taste. Toasted cashews and green onions add crunch and freshness, while lime wedges brighten the flavors. Ideal for a quick, satisfying meal with vibrant colors and textures.
The way my tiny apartment filled with that sweet-savory aroma of curry and caramelizing pineapple made Tuesday nights feel special. I'd been attempting to recreate a dish from this Thai spot downtown, missing every single time until I stopped following the rules and started tasting as I went.
My roommate walked in mid-cooking during a particularly chaotic week and literally said what IS that smell. We ate standing up, right out of the wok, and I've never made a single portion since because everyone demands their own bowl.
Ingredients
- Chicken breasts: Cut them against the grain into bite-sized pieces so they stay tender while stir-frying
- Eggs: Room temperature eggs scramble better and integrate into the rice more evenly
- Fresh pineapple: The juice from fresh pineapple creates this incredible glaze that canned just can't match
- Red bell pepper: Adds sweetness and color that makes the whole dish feel vibrant
- Peas and carrots: Thaw them completely and pat dry to prevent splattering
- Green onions: Save some of the dark green tops for garnish
- Garlic: Freshly minced garlic makes a difference herepre-chopped stuff can turn bitter
- Day-old jasmine rice: Cold rice grains separate beautifully and absorb sauce without getting mushy
- Roasted cashews: Add these at the very end so they stay crunchy
- Soy sauce: Use low-sodium if you're sensitive to salt
- Fish sauce: Don't be intimidated by the smellit transforms into pure umami when cooked
- Oyster sauce: This creates that restaurant-quality glossy finish
- Curry powder: Mild curry powder adds complexity without overwhelming heat
- White pepper: Provides an earthy heat that's gentler than black pepper
- Sugar: Just enough to balance the salty elements and let pineapple shine
- Vegetable oil: Neutral oil lets the other flavors take center stage
- Lime wedges: That final squeeze of acid brightens everything up
Instructions
- Sear the chicken first:
- Heat your wok until you see faint smoke rising, add oil, and cook chicken in a single layer until golden. Let it develop a crust before flipping.
- Build your flavor base:
- Add fresh oil and garlic, watching closely for that moment when it turns fragrant about 30 seconds. Don't let it brown or it'll taste bitter.
- Scramble eggs on the side:
- Push garlic aside and crack eggs directly into the hot pan, scrambling quickly until just set but still moist.
- Add vegetables in stages:
- Toss in bell pepper and thawed vegetables first, giving them a 2-minute head start before adding pineapple so nothing turns to mush.
- Introduce the rice:
- Break up clumps with your hands before adding cold rice to the wok, using a tossing motion to distribute everything evenly.
- Season and finish:
- Pour sauces around the edges of the pan where it's hottest, letting them bubble and caramelize slightly before tossing everything together.
- Add the crunch:
- Remove from heat before stirring in cashews and green onions, tossing just once to distribute.
Save to Pinterest This recipe became my go-to for unexpected dinner guests because it looks impressive but comes together in the time it takes to set the table. Something about pineapple and curry makes people feel taken care of.
Getting Your Rice Right
I learned the hard way that freshly cooked jasmine rice, even when chilled for a few hours, still sticks together. The best approach is cooking rice the night before and spreading it on a baking sheet to cool completely before refrigerating.
Making It Your Own
Sometimes I swap cashews for roasted peanuts when that's what's in the pantry. You can also add shredded cabbage or spinach for extra color without changing the flavor profile much.
Restaurant Secrets at Home
Thai restaurants use incredibly high heat that home stoves can't match, but getting your pan ripping hot before adding oil helps. Also, don't overcrowd the wok if you're doubling the recipe.
- Prep all ingredients before turning on the stove
- Taste and adjust seasonings before serving
- Keep lime wedges on the table for personal adjustment
Save to Pinterest There's something deeply satisfying about transforming leftovers into something that feels special. This fried rice turned countless Tuesdays into tiny celebrations.
