Pineapple and Chicken Fried Rice with Spring Onions

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Cut chicken 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 the remaining vegetables 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 fried rice between serving plates and garnish with the green part of the spring onion. Enjoy.

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Cut chicken 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 the remaining vegetables 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 fried rice between serving plates and garnish with the green part of the spring onion. Enjoy.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Cut chicken 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 the remaining vegetables 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 fried rice between serving plates and garnish with the green part of the spring onion. Enjoy.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Cut chicken 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 the remaining vegetables 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 fried rice between serving plates and garnish with the green part of the spring onion. Enjoy.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Cut chicken 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 the remaining vegetables 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 fried rice between serving plates and garnish with the green part of the spring onion. Enjoy.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Cut chicken 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 the remaining vegetables 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 fried rice between serving plates and garnish with the green part of the spring onion. Enjoy.