Hawaiian-Style Chicken and Bacon Fried Rice

Name: Hawaiian-Style Chicken and Bacon Fried Rice with Fried Egg and Crispy Shallots
Total time: 40 min
Yield: 2
Cuisine: Hawaiian
Ingredients: 2 unit(s) Chicken Breasts; 100 g Bacon Strips; 2 unit(s) Egg; ¾ cup Jasmine Rice; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Diced Pineapple Cup; 1 unit(s) Green Onion; 28 g Cashews, chopped; 28 g Crispy Shallots; 4 tbsp Soy Sauce Mirin Blend; 1 tbsp Sesame Oil; 1 tbsp Chili-Garlic Sauce

with Fried Egg and Crispy Shallots

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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.

Tags:

Spicy

Allergens:

Egg

•Cashews

•Wheat

•Soy

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

2 unit(s)

Egg

(Contains: Egg)

¾ cup

Jasmine 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 contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

4 tbsp

Soy Sauce Mirin Blend

(Contains: Soy May contain traces of: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)

1 tbsp

Sesame Oil

(Contains: Sesame)

1 tbsp

Chili-Garlic Sauce

(May contain traces of: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)

Nutrition Values

Calories1060 kcal

Fat53 g

Saturated Fat17 g

Carbohydrate95 g

Sugar17 g

Dietary Fiber3 g

Protein58 g

Cholesterol350 mg

Sodium1200 mg

Trans Fat0 g

Potassium1050 mg

Calcium125 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Whisk

•Medium Bowl

•Large Non-Stick Pan

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 13-15 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.

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.

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.
Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**

Reduce heat to medium.
To the same pan, 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 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.
Remove from heat, then crumble bacon over top, stir to combine.