Description
A recipe for Pineapple Fried Rice

Ingredients

• 2 ounces marinated sliced white meat chicken (pieces should be 1 inch long, 1/4 inch thick; approximately 1/2 chicken breast)
  
• 2 ounces marinated shrimp (medium sized)
  
• 2 ounces marinated scallops (medium sized)
  
• 3 tablespoons vegetable oil, divided use
  
• 1/2 cup diced fresh skinless pineapple (3/4-inch pieces)
  
• 1 egg, beaten
  
• 1 pound cooled steamed white rice
  
• 1 1/2 tablespoons Lee Kum Kee soy sauce
  
• 1/4 cup peas and carrots mix
  
• 1/4 cup chopped green onion
  
• 1 teaspoon sesame oil
  
• 1/4 cup dry roasted cashews
  
• Marinade
  
• 1 egg white
  
• 2 tablespoons water
  
• 2 tablespoons cornstarch
  
• 1 tablespoon salad oil
  
• Pinch of salt

Preparation
1. Mix the marinade ingredients well. Marinate the chicken separately from the shrimp and scallops. Refrigerate for at least 2 hours.

2. Heat a clean, non-stick wok for approximately 10 seconds over high heat and add 2 tablespoons vegetable oil. Make sure the surface of the wok is well covered with the oil.

3. Thoroughly cook the meat and seafood first, add the pineapple and stir for 20 seconds. Remove the meat, seafood and pineapple from the wok and set aside.

4. Add 1 tablespoon of vegetable oil to the wok. Pour in the beaten egg and cook to medium. Add the cooled steamed rice and mix with the cooked scrambled egg. Cook until hot.

5. Add the soy sauce. Stir-fry until the sauce covers the rice evenly and fully. Add peas and carrots, meat, seafood, pineapple, green onion, sesame oil and cashews. Continue stirring and folding until the ingredients are thoroughly mixed.

Nutrition
no information available

Serves
Serves 2-4

Variations
no information available