# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 10.5 oz), diced
02 - 2 large eggs, beaten
→ Vegetables & Fruit
03 - 1 cup fresh pineapple, diced
04 - 1 red bell pepper, diced
05 - 1 cup frozen peas and carrots, thawed
06 - 3 green onions, sliced
07 - 2 cloves garlic, minced
→ Rice
08 - 3 cups cooked jasmine rice, chilled
→ Sauces & Seasonings
09 - 3 tablespoons soy sauce
10 - 1 tablespoon oyster sauce
11 - 1 tablespoon sesame oil
12 - 1/2 teaspoon ground black pepper
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon chili flakes
→ Oils
15 - 2 tablespoons vegetable oil
→ Garnish
16 - 2 tablespoons roasted cashews or macadamia nuts
17 - Sliced green onions for garnish
# How to Make It:
01 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until golden and cooked through, approximately 5 to 7 minutes. Remove chicken and set aside.
02 - Add remaining 1 tablespoon oil to the pan. Pour in beaten eggs and scramble until just set, then push to the side of the pan.
03 - Add minced garlic, diced red bell pepper, and sliced green onions. Stir-fry for 2 minutes until fragrant and vegetables begin to soften.
04 - Add thawed peas and carrots along with diced pineapple. Stir-fry for 2 to 3 minutes until heated through.
05 - Add chilled rice, breaking up any clumps with your spatula. Return cooked chicken to the pan and combine thoroughly.
06 - Pour in soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes. Stir-fry everything together for 3 to 4 minutes until well combined and heated through. Taste and adjust seasoning as needed.
07 - Remove from heat. Transfer to serving plates and garnish with roasted nuts and additional sliced green onions.
