It’s easy to skip the takeaway when this chicken, pineapple and cashew fried rice is on the menu! It’s the perfect comfort food for a cold evening and is great for ovulation because it’s packed with zinc, wholegrains and protein.
Prep and cook time: 40 mins
Stage of cycle: Ovulation
- 200g rice
- 2 tbsp coconut oil
- 6 chicken thighs, diced
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 thumb size piece of ginger, grated
- 1 tbsp sriracha
- 1 tbsp sweet chilli sauce
- 1 tbsp rice wine vinegar
- 1 tbsp fish sauce
- 4 tbsp soy sauce
- 100g frozen peas
- 430g (1 tin) pineapple chunks
- 2 spring onions, chopped
- 50g cashew nuts
- Sesame seeds
- Fried egg (optional)
- In a saucepan, pour in the rice (it should fit into a mug) then add in two mugs full of cold water. Cook over a high heat with the lid on for 10 mins. Once the 10 mins is up, turn off the heat, but leave the lid on. The rice will continue to cook in the residual heat for a further 10-20 mins. Until you’re ready to pour it into the stir fry.
- Meanwhile, put the coconut oil into a hot wok and keep it over a high heat. Pour in the chicken thighs and cook for 5 mins, until golden brown on the outside. Lower the heat to medium-low and pour in the onion, garlic and ginger. Stir for 1-2 mins to ensure that they don’t burn.
- Pour in the rice and stir to combine. Add in the sriracha, sweet chilli sauce, rice wine vinegar, fish sauce, soy sauce, peas and the pineapple chunks with the juice. Cook for a further 3-4 mins until the juice has absorbed.
- Meanwhile, it’s time to get your eggs frying.
- Stir in 3/4 of the spring onions, saving some for serving and all of the cashew nuts. They’ll warm up in the residual heat.
- Serve up in bowls. Add the fried egg on top. Sprinkle with sesame seeds and the remaining spring onions. It can always be finished with a drizzle or sesame oil or sriracha for an added heat kick. Enjoy!