Sep 23, 2010

Pineapple Chicken Fried Rice

A few months ago I picked up an America's Test Kitchen magazine - I think it was a special edition - in an attempt to revive my will to cook and bake. I dutifully looked through the magazine and removed recipes that I wanted to try sometime this decade. Well, cue to me finally feeling like cooking! Before that could happen, though, I had to go through the 5327579 recipes that I collected over the past year and attempt to organize them. As I did that, and ended up throwing away a ton of recipes that I knew I would never make, I came across this one!! I thought it sounded great for a quick weeknight meal. Yes, I am staying at home but that doesn't mean that the days aren't hectic and that I want to put dinner on the table fairly quickly after James gets home.

The original recipe called for pork chops instead of chicken. We
rarely eat pork chops so I substituted chicken. It also listed Uncle Ben's Ready Rice but I used plain, old long grain rice. I am so glad that I did not throw this recipe away! It is deliciously savory but with the perfect sweet bite of pineapple thrown in. James and I both commented throughout the meal that we really liked this. These are all ingredients that I keep stocked in the fridge or pantry so it will be easy to throw together again sometime!


Pineapple Chicken Fried Rice
Very slightly modified from America's Test Kitchen

2 boneless, skinless chicken breasts, cut into ½-inch pieces
3 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
4 teaspoons vegetable oil
6 scallions, white parts sliced thin, green parts cut into ½-inch pieces
2 large eggs, lightly beaten
¼ cup
hoisin sauce
1 8-ounce can pineapple chunks, drained and chopped, 3 tablespoons juice reserved
2 teaspoons toasted sesame oil
2 cups cooked white or brown rice

Directions
1. Combine chicken, 2 tablespoons soy sauce, and chili-garlic sauce in bowl. Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking. Add chicken mixture and cook, stirring occasionally, until cooked through, 5-7 minutes. Transfer to bowl.

2. Add remaining oil to pan and cook scallion whites until just softened, about one minute. Add eggs and cook, stirring vigorously, until scrambled, about one minute. Transfer to bowl with chicken.

3. Add hoisin sauce, pineapple chunks, reserved pineapple juice, sesame oil, remaining soy sauce, and rice to empty pan and cook until heated through, about 2 minutes. Stir in scallion greens and chicken and egg mixture and toss until heated through, about 1 minute. Serve.


2 comments:

Healthy Mamma said...

Excellent! My mouth is watering!

Healthy Mamma said...

Excellent! My mouth is watering!

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