Jasmine Fried Rice with Mild Tamarind-Glazed Chicken, Roasted Pineapple and Cashews

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the pineapple with 1 teaspoon vegetable oil, a pinch of salt, and a pinch of black pepper. Spread on a tray and roast for 12 minutes until golden around the edges.

2. 2

   Meanwhile, in a bowl combine the tamarind paste, honey, 2 tablespoons soy sauce, lime juice, half of the garlic, half of the ginger, and the red pepper flakes. Add the chicken, mix well, and let it rest for 10 minutes.

3. 3

   Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and cook the marinated chicken for 6 to 8 minutes, stirring, until fully cooked and lightly glazed. Remove and set aside.

4. 4

   In the same pan, add the sesame oil. Add the red onion, carrot, peas, remaining garlic, and remaining ginger. Stir-fry for 3 minutes until the vegetables are tender but still vibrant.

5. 5

   Push the vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble for 1 minute until softly set.

6. 6

   Add the chilled jasmine rice and break up any clumps with a spatula. Add the remaining 2 tablespoons soy sauce and stir-fry for 3 to 4 minutes so the rice heats evenly.

7. 7

   Fold in the cooked chicken, roasted pineapple, cashews, and half of the scallions. Toss for 1 more minute to combine the flavors. Taste and adjust with salt and black pepper if needed.

8. 8

   Serve hot and finish with the remaining scallions and toasted sesame seeds on top.