Chinese Stir Fry Rice and Pineapple

Chinese Stir Fry Rice and Pineapple

Chicken stir fried rice with exotic pineapple

Ingredients

1 can (20 oz.) DOLE Pineapple Chunks
1/2 cup Soy Sauce
1 tablespoon vegetable oil
6 cut into small pieces Boneless Skinless Chicken Thighs
1 can (5.5 oz.) straw mushrooms, drained
1 cup DOLE Shredded Carrots
1 cup asparagus spears,chopped into 1/2 inch pieces
2 cloves garlic clove(s), finely chopped
1 tablespoon fresh ginger, minced
2 cups MINUTE White Rice, uncooked
2 scrambled eggs
2 teaspoons toasted sesame seed
1/2 cup green onions, thinly sliced

Directions

Drain pineapple chunks and reserve juice.  Combine juice with soy sauce and enough water to equal 2 cups liquid.
Heat large skillet over medium-high heat; add oil and brown chicken for 5 minutes.  Add mushrooms, carrots, asparagus, garlic and ginger; cook for an additional 3 minutes.  Add pineapple soy mixture; stir in uncooked rice and pineapple.  Bring to a boil, cover and simmer for 5 minutes. Stir in eggs, sesame seed and green onion.

Recipe by: Dole


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