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 1
Heat 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 2
Add 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 3
Cook 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.