Pineapple and Chicken Fried Rice with Spring Onions

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the basmati rice, cover with a lid and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Fluff the finished rice with a fork.

Tip! When you're swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Cut chicken breast into 1cm cubes. Cut broccoli into small florets. Cut carrots into a small dice. Peel and mince garlic. Dice the brown onion. Finely slice the spring onion, keeping the white and green parts separate.

Heat a large frying pan or wok over a high heat with a drizzle of olive oil. Add in the brown onion, garlic and bacon and cook until the bacon is golden, about 1-2 minutes. Add in the diced chicken and cook for a further 3-4 minutes, tossing the chicken frequently.

Add broccoli, carrot, peas and white parts of the spring onions. Cook for 2-3 minutes or until veggies are softening. Add the pineapple pieces and toss to combine.

Add rice (as much as desired) to frying pan and combine with chicken and veggies. Combined the Mirin, Oyster and Soy Sauce with the sesame oil and mix together. Stir the sauce through the rice, chicken and veggies until all ingredients are coated in the sauce.

Divide the pineapple chicken fried rice between serving plates and garnish with the green part of the spring onion. Enjoy.

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the basmati rice, cover with a lid and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Fluff the finished rice with a fork.

Tip! When you're swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Cut chicken breast into 1cm cubes. Cut broccoli into small florets. Cut carrots into a small dice. Peel and mince garlic. Dice the brown onion. Finely slice the spring onion, keeping the white and green parts separate.

Heat a large frying pan or wok over a high heat with a drizzle of olive oil. Add in the brown onion, garlic and bacon and cook until the bacon is golden, about 1-2 minutes. Add in the diced chicken and cook for a further 3-4 minutes, tossing the chicken frequently.

Add broccoli, carrot, peas and white parts of the spring onions. Cook for 2-3 minutes or until veggies are softening. Add the pineapple pieces and toss to combine.

Add rice (as much as desired) to frying pan and combine with chicken and veggies. Combined the Mirin, Oyster and Soy Sauce with the sesame oil and mix together. Stir the sauce through the rice, chicken and veggies until all ingredients are coated in the sauce.

Divide the pineapple chicken fried rice between serving plates and garnish with the green part of the spring onion. Enjoy.