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Chicken & Pineapple Spring Fried Rice

Prep Time:  20 Minutes

     Cook Time:  25 Minutes

     Serves:  4

As farmers and parents of two preschool-age kids, we’re always trying to find that sweet spot of healthy, seasonal and simple, yet fun meals. Spring can admittedly be a challenge, as a lot of the green, leafy abundance that bursts onto the scene is met with skepticism by our littlest eaters. This recipe features local veggies that we’re either growing fresh by springtime or that we stored over winter, plus favorite snack foods (peanuts and raisins) and some decidedly non-local fruit to sweeten the deal. The mix of sweetness, tang and kid-friendly staples make this fried rice a winner at our house.

Ingredients

  • For Chicken:
  • 2 chicken breasts (or 2 to 3 chicken thighs), cut into 1-inch chunks
  • 1½ teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons pineapple juice (squeeze from fresh pineapple or use liquid from canned pineapple)
  • For Sauce
  • 2½ tablespoons fish sauce
  • ½ teaspoon sugar
  • ½ teaspoon turmeric
  • ¼ teaspoon coriander
  • ¼ teaspoon cumin
  • For Fried Rice
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 pound carrots, cut into thin coins
  • 5 cloves garlic, minced (or substitute green garlic)
  • 1 tablespoon ginger, grated or minced
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg
  • 4 cups cooked brown rice
  • 1½ cups pineapple chunks (fresh or canned)
  • 3 tablespoons raisins
  • ½ cup peas (fresh shelled peas or frozen)
  • ¼ cup peanuts, roughly chopped
  • 2 green onions, thinly sliced (optional)
  • 1 bunch fresh cilantro, chopped (optional)

Directions

  1. Put the chicken chunks in a small bowl with the soy sauce, sesame oil and pineapple juice. Stir together and set aside to marinate.
  2. To make the sauce, mix the fish sauce, sugar, turmeric, coriander, and cumin in a medium bowl and set aside.
  3. To make the fried rice, heat the olive oil in a large frying pan over medium heat. Add the onion and cook until tender, about 5 minutes. Add the carrots, garlic, ginger, cumin, salt and pepper. Cook, stirring occasionally, until the carrots are just softened, about 5 minutes. If you prefer more tender carrots, cover the pan for this step. Scoop the cooked rice mixture into a bowl and set it aside while you cook the chicken.
  4. Add the chicken and its marinating liquid to the pan and cook for 3 minutes, until the chicken turns white on the outside. Add the egg and mix it in, scrambling the egg and breaking it into small pieces as it cooks. Add the prepared sauce and mix well. Add the cooked rice mixture, pineapple, raisins, and peas, and continue to cook and stir for about 5 minutes until the rice turns golden. Mix in the peanuts. Top with green onions and cilantro, and serve immediately.

Notes