Pineapple Fried Rice Recipe

INGREDIENTS

Cooked rice (Jasmine, Basmati, Sushi-Meshi) - 4 cups
Chicken breast (thinly sliced) - 250 g (8.82 oz.)
Pineapple pulp (crushed) - 1 PC.
Yellow bell pepper (chopped) - 1/2 cup
Celery (chopped) - 1/4 cup
Carrots (chopped) - 1/2 cup
Onion (chopped) - 1/2 cup
Green peas – 1/2 cup
Parsley (chopped) - 1 tbsp.
Soy sauce – 2 tbsp.
Garlic (chopped) - 3 cloves
Black pepper powder – 1/8 tsp.
Annatto powder – 1/4 tsp. (red natural food coloring)
Bouillon cube – 1 PC. (classic flavor)
Extra virgin olive oil – 2 tbsp. + 2 tbsp.

DIRECTIONS

1. Season the chicken with the soy sauce and black pepper powder.
2. Heat a pan over a high heat, add 2 tbsp. of extra virgin olive oil, Annatto powder and half of the bouillon cube.
3. Once the bouillon cube has melted, add the cold rice and toss thoroughly.
4. Set aside the rice and heat a large non-stick pan, add 2 tbsp. of extra virgin olive oil and fry the onions for 2 min.
5. Add the garlic, stir for 1 min and then add the chicken, cook this mixture for about 6 to 7 min.
6. Add the celery, carrots, pineapple, the remaining bouillon cube and stir occasionally until the juice of the pineapple has reduced.
7. Add the green peas, bell pepper and cook for other 2 min then add in back the rice.
8. Mix well, add the parsley just leaving some for top dish decoration.

Source : Cooking with Peachy

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