Sweet 'N' Savory Chicken Fried Rice
with Pineapple, Carrots, and Peas
If you’re looking for a recipe that packs in a basket-load of wholesome produce and proteins without tasting or feeling too much like health food, fried rice has got you covered. Our fully loaded version has peas, pineapple, carrots, onion, cashews, eggs, and chicken—all tucked into a nice helping of Uncle Ben's® Ready Rice® Jasmine. Thankfully, all that goodness can be prepared in a single pan and is ready in thirty minutes flat.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Pineapple
1 unit
Lime
1 unit
Red Onion
12 ounce
Chicken Breasts
1.25 ounce
Hoisin Sauce
(Contains Soy, Wheat)
4 ounce
Shredded Carrots
17.6 ounce
Uncle Ben's® Ready Rice® Jasmine
(Contains Soy)
4 ounce
Peas
2 unit
Eggs
(Contains Eggs)
4 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 tablespoon
Sesame Oil
½ ounce
Cilantro
2 ounce
Cashews
(Contains Tree Nuts)
2 teaspoon
Sriracha
Not included in your delivery
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Drain pineapple. Halve lime; cut one half into wedges. Halve, peel, and dice onion. Cut chicken into ½-inch cubes.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and hoisin and cook, tossing, until browned and cooked through, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside. Wipe or rinse out any charred bits in pan.
Add onion and a large drizzle of oil to same pan over medium-high heat. Cook until softened, about 3 minutes. Add pineapple and carrots and toss until pineapple is browned and carrots are tender, 4-5 minutes. Season with salt and pepper.
Add rice to pan along with chicken and peas. Toss to thoroughly combine, breaking up rice until there are no more clumps. Stir until rice is warmed through and tender, 1-2 minutes.
Push contents of pan to the sides, making a 3-inch well in the center (you should see the bottom of the pan). Crack eggs into well and beat vigorously to scramble, then toss into the other ingredients.
Remove pan from heat. Stir in soy sauce, sesame oil, and a squeeze of lime. Divide everything between bowls. Tear cilantro leaves from stems and scatter over top, then sprinkle with cashews. Drizzle sriracha over the adults’ bowls. Serve with lime wedges on the side for squeezing over.
