Cashew Chicken & Pineapple Rice


2 Tbsp. vegetable oil, divided

2 eggs, beaten

2 green onions, chopped

2 cloves garlic, chopped

1 Tbsp. Asian garlic chili paste (optional)

1 tsp. minced fresh ginger, or ¼ tsp. ground ginger

1½ cups pineapple chunks, drained

½ red bell pepper, diced

1 cup frozen peas and carrots

2 cups brown rice, cooked and cooled *

1½ cups cooked boneless, skinless chicken, chopped

½ cup raw cashews

3 Tbsp. tow-sodium soy sauce, plus more as needed



Heat 1 Tbsp. oil in a large skillet over high heat. Add eggs and scramble for 1-2 minutes, until just cooked through. Remove eggs from skillet.


Add remaining tablespoon of oil to skillet. Add green onions, garlic, garlic chili paste (if using), and ginger. Cook 20 seconds. Add pineapple, bell pepper, peas and carrots. Cook 3-4 minutes until pineapple begins to caramelize. Add rice, chicken, and cashews. Stir to combine.


Press rice into bottom of skillet with the back of a spoon. Cook rice for 2-3 minutes, until it begins to turn brown and crispy.


Stir in scrambled eggs and soy sauce.


*Save time by using frozen brown rice cooked for two-thirds of the suggested cooking time.


via Kristen McCaffrey


Unknown said...

How do you press rice to the bottom of the skillet when it has already been combined with other ingredients?

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