This Chicken Fried Rice is so much better than takeout, and you won't believe how easy and quick it is to make! It's filled with chopped chicken, sweet pineapple, veggies, and fluffy rice.
Place cubed chicken pieces in a bowl and season with salt and pepper; toss with cornstarch and set aside for 10 minutes.
Heat the canola oil in a large nonstick skillet over medium-high heat.
Add the chicken to the heated oil and cook for 4 to 5 minutes or until browned and fully cooked. Transfer the cooked chicken to a plate and set aside.
Return the skillet to the heat and add the pineapple chunks; cook for 2 minutes, or until slightly browned on the sides; remove from pan and transfer them to the plate with the chicken.
Return the pan to the heat and lower the heat to medium-low. If needed, add 1 more tablespoon of canola oil.
Add the beaten eggs to the skillet and stir to scramble them while they cook.
When cooked through, remove the eggs from the pan and transfer them to the plate with the chicken.
Return the pan to the heat and add the green onions; cook for a few seconds or until fragrant.
Add the cooked rice to the skillet and mix well; continue to cook for 4 minutes or until the rice begins to sizzle. Cook for 1-minute longer for a crunchier texture.
To the skillet, add the carrots, peas, chicken, pineapples, eggs, and soy sauce; stir to combine.
Cook for 3 to 4 minutes or until everything is heated through.
Remove from heat and garnish with remaining sliced green onions.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.