Coconut Pineapple Chicken Fried Rice

This recipe was developed, as many great recipes are, while foraging in the kitchen looking for something good to eat that didn’t require a trip to the grocery store.  The results were terrific!  This dish is very flavorful; quick and easy to make, easy on your wallet and gloriously dairy-free as well!  The coconut milk gives the dish a rich nuance without using cream.

Coconut Pineapple Chicken Fried Rice

Serves 4

Ingredients

• 1/4 cup coconut milk
• 2 Tablespoons pineapple juice
  
• 3 Tablespoons gf soy sauce
  
• 1 Tablespoon sesame oil
  
• 2 teaspoons curry powder
  
• 1/8 teaspoon pepper
  
• 2 Tablespoons vegetable oil
  
• 1 teaspoon fresh ginger, minced
  
• 1/2 onion, cut into 1/4" pieces
  
• 4 cups cooked long grain rice
  
• 1/2 cup cooked chicken meat, cut into ½” pieces
  
• 1/2 cup snow peas, cut in half

Directions

Preheat oven to 350 degrees. 

Combine coconut milk through pepper in a small bowl and set aside. Place a wok or large skillet over high heat until hot. Add the oil, swirling to coat sides. Add ginger and onion and cook until the onion is softened about 2 minutes. Reduce the heat to medium and stir in the rice. Add chicken, snow peas and sauce. Cook and stir until well blended and heated through. Serve immediately.

- Chef Yvonne