Pineapple-Ginger Chicken Fried Rice with Toasted Cashews

Make it

Instructions

1. 01

   Set up and prep

   Set a large wok or 12-inch skillet, a clean cutting board, a sharp knife, a small bowl, and a wooden spoon beside the stove. Keep the cooked rice refrigerated until it is time to stir-fry; break up any compacted clumps with clean fingers or a fork just before using. Have all ingredients measured before heating the pan. Wash and thoroughly dry fresh produce; peel and finely grate the ginger, mince the garlic, cut the scallions into thin slices while keeping their white and green parts separate, and drain the pineapple well if it is packed in juice. Cut the chicken into bite-size pieces on a separate board, then wash hands and sanitize the board and knife. | Why: Chopping and measuring first makes the fast, high-heat cooking controlled and keeps raw chicken separate from ready-to-eat ingredients.

2. 02

   Brown the chicken

   Heat the wok or skillet over medium-high heat for about 2 minutes, until a drop of water sizzles away. Add 1 tbsp neutral oil and swirl to coat. Add 450 g boneless, skinless chicken breast, cut into bite-size pieces, and season with ½ tsp fine salt and ¼ tsp black pepper. Spread it into a single layer and cook undisturbed for 2 minutes, then stir-fry for 3–4 minutes, until browned in spots and the thickest pieces reach 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a clean plate. | Why: A brief undisturbed sear builds savory browning, and cooking the chicken separately prevents the rice from steaming while it cooks through.

3. 03

   Scramble the eggs and soften the aromatics

   Reduce the heat to medium and add 1 tbsp neutral oil to the same pan. Pour in 2 large eggs, lightly beaten, and stir for 30–45 seconds until softly set but still glossy; transfer them to the plate with the chicken. Add 15 g fresh ginger, peeled and finely grated, 2 garlic cloves, minced, and the white parts of 4 scallions, thinly sliced. Stir for 30 seconds, just until fragrant; do not let the garlic darken. | Why: Softly scrambling the eggs separately keeps them tender, while a short aromatic sizzle releases fragrance without scorching the garlic.

4. 04

   Fry the rice with pineapple and peas

   Raise the heat to medium-high. Add 600 g cold cooked rice, 150 g frozen peas, thawed briefly under cool running water and drained, and 225 g pineapple chunks, well drained. Stir-fry for 4–5 minutes, breaking up clumps and spreading the mixture across the pan between stirs, until the grains are hot and some edges turn lightly crisp. In the small bowl, mix 45 ml soy sauce, 15 ml rice vinegar, and 1 tsp toasted sesame oil. Pour the mixture around the hot edge of the pan, then toss until the rice is evenly coated and steaming. | Why: Cold, dry grains separate as they fry, while adding the savory-tangy seasoning at the end keeps its flavor bright and prevents soggy rice.

5. 05

   Finish, rest briefly, and serve

   Return the cooked chicken and eggs to the pan. Add 60 g unsalted cashews, roughly chopped, and the reserved green parts of the scallions. Stir-fry for 1–2 minutes, until everything is piping hot and the cashews are warmed through; taste and add a small pinch of salt only if needed, since soy sauce varies in saltiness. Turn off the heat and let the fried rice stand for 1 minute, then divide among warm bowls and serve immediately. | Why: Reuniting everything at the end keeps the chicken juicy, the eggs tender, and the cashews pleasantly crunchy.