CHICKEN & PINEAPPLE FRIED RICE

MAKES 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 35 MINUTES

1 tbsp vegetable oil, divided 450 g boneless skinless chicken thighs, cut in bite-size pieces 3 green onions, white and green parts separated, sliced

2 cloves garlic, minced

1 tbsp grated fresh ginger

1 1/2 cups cubed fresh pineapple

1 sweet red pepper, diced

1 carrot, diced

5 cups cooked jasmine rice, cold

2 tbsp sodium-reduced soy sauce

1 tbsp oyster sauce

2 eggs, lightly beaten

1 tsp sesame oil

1/2 tsp sriracha (optional)

1/3 cup coarsely chopped cashews

2 tbsp chopped fresh cilantro (optional)

In wok or large saucepan, heat half of the vegetable oil over medium-high heat; cook chicken, stirring, until golden on all sides, about 5 minutes. Transfer chicken to warm plate; set aside.

In same pan, heat remaining oil over medium-high heat; cook white parts of green onions, garlic and ginger, stirring, for 1 minute. Add pineapple, red pepper and carrot; cook, stirring, until vegetables are tender-crisp, about 4 minutes.

Add rice, reserved chicken, soy and oyster sauces to pan; cook, stirring, for about 3 minutes or until chicken is no longer pink inside and juices run clear when pierced with fork.

Push fried rice to edge of pan. Make well in centre; cook eggs, stirring, until creamy, about 2 minutes. Mix eggs with rice. Remove wok from heat; mix in sesame oil, and sriracha (if using). Sprinkle with remaining green onions, cashews and cilantro

(if using).

PER SERVING about 445 cal, 24 g pro, 14 g total fat (3 g sat. fat), 56 g carb (2 g dietary fibre, 6 g sugar), 145 mg chol, 375 mg sodium, 2.2 mg iron.