Fried rice is a must-know for the Asian recipe books. It’s been my go-to for a quick, cheap meal ever since I started learning how to cook. Though a simple meal to prepare (in theory), fried rice has gone through many iterations of trial and error in my kitchens throughout the years. Today, I’m sharing a Thai-inspired fried rice recipe made from leftovers I had in the fridge from a previous meal. Great way to reduce waste!

Ingredients:

  • 2lbs of chicken thigh
  • 1 green pepper
  • 1 red pepper
  • 1/2 yellow onion
  • 2 cups of diced pineapples
  • 4 sprigs of cilantro
  • 1/2 lime
  • 2 eggs scrambled
  • 3 cups cooked white rice (cook the day before if possible)
  • 1 teaspoon garlic or 1 clove
  • 2 tablespoon garlic powder
  • 1 teaspoon cayenne
  • 4 tablespoons soy sauce
  • 1 tablespoon curry powder
  • Black pepper to taste

First, let’s start with the chicken:

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Chop up the chicken into small cubes and throw into a mixing bowl. Add the soy sauce, garlic powder, cayenne pepper, and curry in the bowl and mix. Add black pepper to taste. Let the chicken marinade as you prepare the rest of the items.

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Dice up the green pepper, red pepper, and onions and set aside in a bowl:

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In a separate bowl, dice up the pineapples and set aside. Now that you’ve prepped everything, you’re ready to start cooking.

Heat up 1 tablespoon of coconut oil in large pan on medium-high heat. Stir the garlic in first for 30 seconds and then introduce the bowl of onions and peppers. Stir generously. After about 1-2 minutes, add the chicken and stir fry until fully cooked.

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Once cooked, stir in the pineapples, reduce the heat to low and let sit. Now it’s time to prep the rice. It’s important to have either day-old rice or rice with a drier consistency. Wet, mushy rice will cause the fried rice to taste more like porridge. In a separate pan (wok, if possible), heat up 1 tablespoon of olive oil on medium-high heat. Place the rice into the pan and mix evenly into the oil so that the rice gets a toasty brown.

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Add 2-3 tablespoons of soy sauce and stir until the rice is evenly coated with soy sauce. In the middle of the pan, make hole to expose the bottom of the pan. This is where you will fry the two scrambled eggs. Pour the scrambled eggs into the middle, wait about 30 seconds for the egg to cook, and start scrambling the egg into the rice. At this point, it’s time to combine the meats and veggies with the rice.

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Once everything is mixed, sprinkle a tablespoon of curry powder and cayenne pepper to taste. Mix in cilantro and squeeze in half a lime for an additional kick. And there you have it!  A Thai-inspired meal prep that will give you about 4-5 meals for the week. I drizzle Sriracha on top for some extra spice:

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