Hawaiian Chicken Fried Rice

Chinese Entrée
30 min.
4 Servings
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  • 1 red bell pepper
  • 2 oz. fresh ginger
  • ½ bunch green onions
  • 2 cups Minute® rice
  • 2 Tbsp. canola oil, divided
  • 1 lb. Giant Eagle chicken breast, thinly sliced
  • 1 (20 oz.) can Dole® pineapple chunks, drained
  • ¼ cup Kikkoman® less sodium soy sauce
  • ½ cup frozen peas, defrosted


  Prep Time: 10 min. • Cook Time: 20 min.

Bring 2 cups of water to a boil. Remove seeds and stem from bell pepper and cut into ¼-inch dice. Grate ginger on microplane or finely mince. Thinly slice the green onions.

Add the rice to the boiling water, stir, cover with a lid and turn off the heat. Let sit covered for 5 minutes or until water is absorbed. Fluff with a fork.

While the rice is sitting, heat 1 tablespoon of canola oil in a large frying pan or wok for one minute on high. Add the thinly sliced chicken and ginger. Cook for 4-5 minutes stirring frequently. Once cooked,* remove from the pan.

Heat another tablespoon of canola oil in the same pan on high for one minute. Add the pineapple and red bell peppers and cook for 2-3 minutes. Add the fluffed rice, soy sauce, peas, and chicken back into the pan, stirring well. Turn off the heat and stir in the green onions.

*For food safety, cook chicken to an internal temperature of 165°F.

Approximate Nutritional Information (Per serving): Calories 490, Fat 10g, Sat Fat 1.5g, Trans Fat 0g, Cholesterol 65mg, Sodium 650mg, Total Carbohydrate 67g, Fiber 3g, Sugars 21g, Protein 31g

Dietitian Pick

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Dairy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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