Chicken and pineapple fried rice
2 medium, lightly beaten
1 medium, cut into thin wedges
2 medium, chopped
2 clove(s), crushed
Cooked brown rice
3 cup(s), (510g)
Canned pineapple in natural juice, drained
4 slice(s), (4 x 40g slices), chopped
Cooked skinless chicken breast
400 g, shredded
50 g, halved
¼ cup(s), sprigs
- Heat a wok over high heat. Add half the sesame oil and egg and swirl to coat wok. Cook for 1-2 minutes or until egg is set, flip over to set top. Transfer egg to a plate. Roll up and cut into thin slices.
- Reheat wok over high heat. Add remaining sesame oil, onion and capsicum. Stir-fry for 1-2 minutes or until vegetables start to soften. Add garlic and stir-fry for 1 minute or until fragrant. Add rice, pineapple, chicken and teriyaki sauce and stir-fry for 2-3 minutes or until heated through.
- Stir through sprouts and egg strips and cook until sprouts are wilted. Serve sprinkled with coriander sprigs.