This twenty minute meal has so much flavor and is always a family favorite. Made with leftover rice, chicken, tons of veggies, pineapple, and cashews for crunch. Also freezer well and great for meal prep!
Step 1Heat half the oil in a large skillet over high heat. Add the eggs. Scramble the eggs for 1 to 2 minutes, until they are just cooked through. Remove the eggs from the skillet and set them aside.
Step 2Add the remaining oil to the skillet. Add the green onions, garlic, and ginger. Cook the mixture for 30 seconds. Add the pineapple, bell pepper, peas, and carrots.
Step 3Cook the mixture for 3 to 4 minutes, until the pineapple begins to caramelize. Add the rice, chicken, and cashews. Stir to combine the ingredients. Press the rice into the bottom of the skillet with the back of a spoon. Cook the rice for 2 to 3 minutes, until it begins to turn brown and crispy. Repeat this step if desired for more crispy rice.