Ingredients:

  • 2 cups (400g) cooked and chilled long-grain rice
  • 1 tablespoon (15ml) vegetable oil
  • 1 medium onion, chopped (approx. 1 cup or 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (approx. 1 cup or 150g)
  • 1 cup (150g) diced fresh pineapple
  • 1/2 cup (75g) frozen peas, thawed
  • 1/4 cup (30g) chopped fresh cilantro (coriander)
  • 2 green onions, thinly sliced
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 tablespoon (15ml) soy sauce (for chicken)
  • 1 teaspoon (5ml) cornstarch
  • 2 tablespoons (30ml) soy sauce (for sauce)
  • 1 tablespoon (15ml) fish sauce
  • 1 tablespoon (15ml) oyster sauce
  • 1 tablespoon (15ml) brown sugar
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) red pepper flakes
  • 1 tablespoon (15ml) lime juice

Instructions:

  1. Marinate the chicken with soy sauce and cornstarch. Set aside.
  2. Whisk together all sauce ingredients in a small bowl. Set aside.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add onion and cook until softened. Add garlic and cook until fragrant. Add the marinated chicken and cook until cooked through. Remove from wok and set aside.
  4. Add bell pepper and peas to the wok and cook until slightly tender-crisp.
  5. Add the cooked rice and pineapple to the wok. Break up any clumps of rice. Cook, stirring frequently, until heated through.
  6. Add the cooked chicken and the sauce to the wok. Stir to combine all ingredients. Cook for a minute or two, until the sauce has thickened slightly and everything is evenly coated. Stir in cilantro and green onions. Serve immediately.