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CashewChicken and Pineapple Rice Recipe

   
 

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     CashewChicken and Pineapple Rice

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   25 minutes

Ingredients
2 Tbsp vegetable oil, divided
2 eggs, beaten
2 green onions, chopped
2 cloves garlic, chopped
1 Tbsp. Asian garlic chili paste (Like Thai Kitchen)
1 tsp minced fresh ginger (or 1/4 tsp ground ginger)
1 1/2 cups chopped pineapple
1/2 red bell pepper, diced
1 cup frozen peans and carrots
 
2 cups brown rice, cooked and cooled
1 1/2 cups cooked boneless, skinless chicken
1/2 cup raw cashews
3 Tbsp low sodium soy sauce, plus more as needed

Instructions
Heat 1 Tbsp oil in a large skillet over high heat. Add eggs. Scramble eggs 1 to 2 minutes, until just cooked through. remove eggs from skillet. Add remaining tablespoon of oil to skillet. Add green onions, garlic, garlic chili paste (if using) and ginger. Cook 30 seconds. Add pineapple, bell pepper, peas and carrots. Cook 3-4 minutes, until pineapple begins to caramelize. Add rice, chicken and cashews. Stir to combine. Press rice into bottom of skillet with the back of a spoon. Cook rice for 2-3 minutes, until it begins to turn brown and crispy. Stir in scrambled eggs and soy sauce.


Originally Submitted
12/23/2020





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