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Name: Pineapple-fried rice with chicken and cashew nuts
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 300 grams Long grain rice Cooked; 3 Tbsp Vegetable oil; 1 whole Garlic clove peeled Chopped; 1 Tbsp Fresh ginger Finely chopped; 2 whole Red chillies Finely diced; 2 large Chicken breasts boneless and skinless; 50 grams Roasted Cashew nuts; 1 Tbsp Curry powder; 2 Tsp Ground turmeric; I Tsp Ground cinnamon; 1 whole Red pepper Thinly sliced; 4 Spring onions Finely sliced; 1 Tbsp Fish sauce; 2 Tbsp Light soy sauce; I Tbsp Caster sugar; A Handful Fresh Coriander Chopped; 1 small Pineapple Peeled cored and diced

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INGREDIENTS

300 grams Long grain rice ; Cooked
3 Tbsp Vegetable oil
1 whole Garlic clove peeled ; Chopped
1 Tbsp Fresh ginger ; Finely chopped
2 whole Red chillies ; Finely diced
2 large Chicken breasts boneless and skinless
50 grams Roasted Cashew nuts
1 Tbsp Curry powder
2 Tsp Ground turmeric
I Tsp Ground cinnamon
1 whole Red pepper ; Thinly sliced
4 Spring onions ; Finely sliced
1 Tbsp Fish sauce
2 Tbsp Light soy sauce
I Tbsp Caster sugar
A Handful Fresh Coriander ; Chopped
1 small Pineapple ; Peeled cored and diced

INSTRUCTIONS

Heat a wok until very hot and add the oil. Add the garlic ginger and chillies and stir fry for 30 seconds. Cut the chicken into bite sized pieces, toss into the wok and cook for 2-3 minutes until the chicken changes colour and the edges start to brown. Toss in the cashews, curry powder turmeric and cinnamon and stir fry until fragrant. Toss in the sliced pepper, pineapple and spring onions. Stir fry for 30 seconds before adding the fish sauce, soy sauce and sugar. Add in the cooked rice and mix well for 3-4 minutes. Remove from the wok and divide equally between four plates, garnish with coriander and serve immediately.

NOTES

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Pineapple-fried rice with chicken and cashew nuts

300 grams Long grain rice Cooked
3 Tbsp Vegetable oil
1 whole Garlic clove peeled Chopped
1 Tbsp Fresh ginger Finely chopped
2 whole Red chillies Finely diced
2 large Chicken breasts boneless and skinless
50 grams Roasted Cashew nuts
1 Tbsp Curry powder
2 Tsp Ground turmeric
I Tsp Ground cinnamon
1 whole Red pepper Thinly sliced
4 Spring onions Finely sliced
1 Tbsp Fish sauce
2 Tbsp Light soy sauce
I Tbsp Caster sugar
A Handful Fresh Coriander Chopped
1 small Pineapple Peeled cored and diced

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Nutrition

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Serving Size: 1 Serving (509g)
Recipe Makes: 4 Servings

Calories: 629
Calories from Fat: 107 (17%)

Amt Per Serving		% DV

	Total Fat 11.9g	16 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 3.5g
Cholesterol 65.8mg		20 %
Sodium 655.4mg		23 %
Potassium 955.7mg		25 %
Total Carbohydrate 97.5g		29 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 89.6g
Protein 35.2g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 629

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