Hawaiian-Style Chicken and Bacon Fried Rice
with Fried Egg and Crispy Shallots- Egg
- Cashews
- Wheat
- Soy
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Gluten
- Crustaceans
- Fish
- Tree nuts
Get ready to say "aloha" to this Hawaiian twist on classic fried rice. Crisp bacon, hearty chicken, juicy pineapples and a luscious fried egg are the stars of this jam-packed dinner.
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bacon Strips
2 unit(s)
Egg
(Contains: Egg)
¾ cup
Parboiled Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Diced Pineapple Cup
1 unit(s)
Green Onion
28 g
Cashews, chopped
(Contains: Cashews May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May be present: Sulphites, Wheat, Egg, Milk, Mustard, Sesame, Gluten, Crustaceans, Fish)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Gluten, Crustaceans, Fish)
1 tbsp
Chili-Garlic Sauce
(May be present: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Sesame, Gluten, Crustaceans, Fish, Tree nuts)
Nutrition facts
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- On a parchment-lined baking sheet, arrange bacon in a single layer.
- Roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.**
- Transfer bacon to a paper towel-lined plate to cool.
- Pat chicken dry with paper towels. Season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Remove from heat.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Drain pineapple.
- Thinly slice green onion.
- In medium bowl, crack in eggs, then whisk to combine.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Add whisked eggs (from step 3). Cook for 1-2 min, stirring often, until cooked through.** Season with salt and pepper.
- Add rice, sesame oil, rice, pineapples, soy-mirin blend, chili-garlic sauce and half the green onion. Cook for 2-4 min, stirring occasionally, until rice is coated.
- Thinly slice chicken.
- Roughly chop bacon.
- Divide fried rice between bowls. Top with chicken and bacon.
- Sprinkle cashews, crispy shallots and remaining green onions over top.
