Pineapple Rice Chicken Mix (Print Version)

# Ingredients:

01 - 1 cup of frozen peas

02 - A dash of lime juice, if you'd like

03 - 3 eggs, beaten

04 - Medium-sized carrot, diced

05 - 2 thinly sliced green onions

06 - About 5 cups of pre-cooked rice

07 - Chicken breast, about 1 pound

08 - Salt and a bit of pepper for flavor

09 - 3 cups of pineapple chunks, fresh preferred

10 - 3 tablespoons of oil, split up

11 - ⅔ cup diced onions

12 - 2 minced garlic cloves

13 - 2½ tablespoons of light soy sauce

01 - Cut your chicken into small bites, chop up the pineapple, and prep the rest of your ingredients.

02 - Over medium-high heat with some oil, cook chicken for about 3-4 minutes, or until you don't see any pink. Set it aside.

03 - Cook garlic and onions until they smell amazing. Toss in the carrot and peas, cooking till they soften up.

04 - Move veggies to one side. Add more oil to the pan and scramble the eggs just until they're cooked through.

05 - Throw in the rice, the chicken you cooked earlier, and the green onions. Fry it all together and season with soy sauce, salt, and pepper.

06 - Gently mix in the pineapple and cook it all for a minute or two until warm.

07 - If you'd like, use hollowed-out pineapple halves for serving. Sprinkle some lime juice for a tangy twist if you want.

01 - Chilled, day-old rice works best for this dish

02 - Try serving it inside pineapple halves for a fun touch

03 - Great idea if you've got leftover rice to use