Chicken Pineapple Rice Bowl (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 medium carrot, diced
02 - 2½ tablespoons soy sauce (light)
03 - 1 cup peas, frozen
04 - A dash of lime juice (optional)
05 - Salt and black pepper for seasoning
06 - 3 eggs
07 - 1 pound chicken breast, cubed
08 - 2 cloves garlic, finely chopped
09 - ⅔ cup onions, finely diced
10 - 3 cups pineapple chunks, fresh
11 - 5 cups rice, pre-cooked
12 - 3 green onions, finely sliced
13 - 3 tablespoons of oil, split for use

# Instructions:

01 - Cube the chicken, chunk the pineapple, and get the rest of the items ready to go.
02 - Use a bit of the oil and cook the chicken on medium-high heat for a few minutes until fully white and cooked through. Set it aside.
03 - Sauté garlic and onions until they smell delicious. Toss in peas and carrots to soften them up.
04 - Move the veggies aside in the skillet, add the extra oil, then gently scramble the eggs till they’re just cooked.
05 - Stir in cold rice along with green onions and chicken, making sure everything is mixed nicely. Sprinkle with soy sauce, salt, and pepper.
06 - Mix in the pineapple chunks and keep stirring for a couple of minutes until they’re warmed up.
07 - Serve it in a halved pineapple bowl for extra flair, and squeeze a little lime on top if you’d like.

# Notes:

01 - Chilled rice from yesterday works best here
02 - Try presenting it in a hollowed pineapple for a fun twist
03 - Perfect for using rice leftovers in your fridge

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