Chicken Fried Rice

Joe loves Asian food of all types.  I think if he could he would have some type of Asian food every day.  Before we met, I would have Chinese take out occasionally but didn't really try anything beyond that.  Now he has me eating Thai, Japanese, even sushi (only the cooked or veggie kind though).  We have come a long way.  I have also learned to make Asian inspired meals more at home.  I had boneless chicken breasts in the refrigerator that were supposed to be used for dinner on Saturday night but we wound up going out instead so on Sunday afternoon I made up a big pan of chicken fried rice for lunch and then for lunches for the rest of the week.  I have been playing with this recipe for a few months and I think I finally have it where I like it.  I am very excited for lunch this week!


Chicken Fried Rice
From Colleen's Kitchen Therapy

Ingredients:
3 boneless chicken breasts, cut into 1/2 inch chunks
Salt
Pepper
1 tsp. garlic powder
2 tsp. fresh grated ginger, divided
3 cups rice, cooked and cooled completely
Vegetable oil
1 medium onion, diced
1/3 cup low sodium soy sauce
1/3 cup teriyaki sauce
1 1/2 cups frozen peas and diced carrots
1 20 ounce can pineapple chunks in juice (not in syrup), drained, 1/2 juice reserved
3 large eggs (optional)

Directions:
Season chicken with salt, pepper, garlic powder.  In a very large skillet, heat 1 tbsp. vegetable oil over medium-high heat.  Add 1 tsp. grated ginger and saute for 30 seconds.  Add chicken and cook 5 minutes.  Add onion and continue cooking for 2-3 minutes.  Add rice, remaining 1 tsp. ginger and an additional tablespoon of vegetable oil.  Cook, stirring constantly until the rice is a little crispy and ginger is incorporated, 3-5 minutes.  Add peas and carrots, soy sauce, teriyaki and pineapple juice.  Stir until incorporated.  Taste and add additional soy sauce as necessary.  Rice should be well coated in sauce but not too wet.

Move the rice to the side of the skillet to make a space to scramble the eggs or if you prefer, scramble the eggs in a separate pan and add to the rice.  Stir in the pineapple chunks and serve.