Chinese Stir Fried Rice and Pineapple

Just brown chicken in a touch of soy sauce and oil.  Toss in mushrooms, shredded carrots, fresh garlic and ginger; then simmer with rice and pineapple.  Add in scrambled eggs, toasted sesame seeds and green onion --- now that's stir fry delicious!

Makes Servings


1 can (20 oz.) pineapple chunks
1/2 cup soy sauce
1 Tbsp vegetable oil
6 boneless skinless chicken thighs, cubed
1 can (5.5 oz) straw mushrooms, drained
1 cup shredded carrots
1 cup asparagus, trimmed and chopped into pieces
2 each garlic, minced
1 Tbsp fresh ginger root, minced
2 cups Minute® White Rice, uncooked
2 eggs, scrambled
2 tsps toasted sesame seeds
1/2 cup green onion, sliced


  • Drain pineapple and reserve juice. Combine juice with soy sauce and add enough water to equal 2 cups liquid; set aside.
  • Heat a large skillet over medium-high heat; add oil and chicken; brown for 5 minutes.
  • Add mushrooms, carrots, asparagus, garlic and ginger and cook for an additional 3 minutes or until the internal temperature of the chicken reaches 165°F. Add pineapple juice and soy sauce mixture; stir in rice and pineapple. Bring to a boil, cover and simmer for 5 minutes.
  • Stir in eggs, sesame seeds and green onion.