Cashew Chicken & Pineapple Fried Rice
"I had this chicken fried rice when I was on holiday in Thailand. It was so delicious that I tried to cook it at home. It was unbelievable easy to make. I use it to impress guests at dinner parties. The remaining pineapple can be enjoyed with cracked pepper and a drizzle of balsamic vinegar." - VeeTee Member, Victoria Ashley
Delicate and delicious, this Cashew Chicken & Pineapple Fried Rice is perfect for curing those holiday blues. Serve in the hollowed pineapple shells for that extra tropical feeling!
What you need to get
- 2 trays VeeTee Thai Jasmine Rice
- 2 large skinless chicken breasts, cut into strips
- 4 tbsp soy sauce
- 2 red chillis, chopped
- 2 small, fresh pineapples
- 2 tbsp vegetable oil
- 4 garlic cloves, chopped
- 4 large spring onions, chopped
- 2 tbsp sweet chilli sauce
- 50g cashew nuts, toasted
- 2 eggs, beaten
- 1 tbsp fresh chives, chopped
- salt & pepper to taste
What you need to do
- Marinate the chicken in ½ soy sauce, chilli and salt and pepper for 10 minutes.
- Cut the pineapples in ½ lengthwise keeping the top leaves attached. Scoop out the flesh from each pineapple and keep the hollowed out shells for presentation. Dice ½ the pineapple flesh, and keep the rest for alternative use as not required.
- Sweat the garlic in a large frying pan with the oil for 2-3 minutes without burning! Add the marinated chicken to the garlic, fry for 3-4 minutes until succulent and moist ensuring it’s cooked through.
- Mix in the spring onions, ½ the diced pineapple flesh and stir continuously for 2 minutes.
- Add in the VeeTee Thai Jasmine Rice sweet chilli sauce, and remaining soy sauce. Stir well, cooking for a further 2-3 minutes or until the rice is heated through. Sprinkle in the cashew nuts; mix well and season to taste.
- In a separate pan, heat a little oil and add the beaten eggs and chives together and cook for 1 minute turnover, cook for a further 1 minute, remove from the heat, slice and place to one side.
- Serve the pineapple-fried rice in the hollowed pineapple shells, garnished with the sliced eggs.
Tips: You can always use 2 tins of pineapple chunks if you can't find fresh pineapple!
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