Chicken Pineapple Fried Rice

Instructions

1. 1

   Drain and measure the pineapple, mince the garlic and beat the eggs in a small bowl. Loosen the commercially fully cooked, ready-to-eat rice by gently squeezing its unopened packets. Cut the raw chicken into short strips about 5 mm thick. Wash hands and clean the knife and board after handling raw chicken; wash hands after handling raw eggs.

2. 2

   Keep the skillet uncovered throughout. Heat 1 tablespoon oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the chicken, spread it out and cook for about 5 minutes, stirring regularly, until a food thermometer inserted sideways into the thickest strips reads 165°F/74°C.

3. 3

   Add the frozen peas and carrots, drained pineapple and garlic. Stir-fry over medium-high heat for 2 minutes.

4. 4

   Push the chicken and vegetables toward the edges. Add the remaining 1 tablespoon oil to the cleared center, pour in the eggs and scramble for 1 minute, then fold them through the chicken and vegetables.

5. 5

   Open the rice packets and add the rice directly to the same skillet with the soy sauce; add no water. Cook over medium-high heat for 5 minutes, breaking up clumps and turning the mixture frequently. Check several places with a food thermometer: the rice and egg mixture must reach 165°F/74°C throughout. Serve once everything is piping hot, with no pooled liquid.