Pineapple Fried Rice from Cooked Leftover Rice and Chicken
Transform your leftovers into a delightful meal with this Pineapple Fried Rice from Cooked Leftover Rice and Chicken—an irresistible combination of savory, sweet, and tangy flavors. Perfect for busy weeknights, this easy fried rice recipe brings together tender chunks of juicy pineapple, shredded or diced cooked chicken, fluffy day-old rice, and a colorful medley of peas and carrots. Fragrant garlic, soy sauce, and a hint of sesame oil lend authentic Asian-inspired flavors, while scrambled eggs and a sprinkle of chopped green onions complete the dish. Ready in just 25 minutes, this quick and versatile fried rice recipe is a fantastic way to minimize waste and create a vibrant, satisfying meal the whole family will love. Serve it as a main course or a hearty side dish—either way, every bite bursts with flavor!
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Recipe Information
Ingredients
- 3 cups cooked leftover rice
- 1.5 cups cooked chicken (shredded or diced)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup frozen peas and carrots mix
- 1 medium white onion (diced)
- 2 tablespoons green onions (chopped)
- 3 cloves garlic (minced)
- 3 tablespoons soy sauce
- 1 teaspoon fish sauce (optional)
- 2 tablespoons cooking oil (vegetable or canola)
- 1 teaspoon sesame oil
- 2 eggs
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
Crack the eggs into the skillet, scrambling them until fully cooked, then transfer to a plate and set aside.
Add the remaining 1 tablespoon of oil to the skillet and sauté the diced onion until translucent, about 2-3 minutes.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Increase the heat to high, then add the frozen peas and carrots mix. Stir-fry for 2-3 minutes until they are heated through.
Add the cooked chicken and pineapple chunks to the skillet, stirring to combine and heat through, about 2 minutes.
Add the cooked leftover rice to the skillet, breaking up any clumps with a spatula. Stir-fry everything together for 3-4 minutes until the rice is heated and slightly crispy.
Season the dish by adding soy sauce, fish sauce (if using), sesame oil, salt, and black pepper. Mix until all ingredients are evenly coated.
Stir in the scrambled eggs and chopped green onions. Cook for 1 more minute to combine all ingredients.
Serve immediately, garnished with additional green onions if desired.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 3348 mg | 146% | |
| Total Carbohydrate | 214.9 g | 78% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 40.1 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 300 mg | 23% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2357 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
