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Sweet 'N' Savory Chicken Fried Rice

Sweet 'N' Savory Chicken Fried Rice

with Pineapple, Carrots, and Peas

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If you’re looking for a recipe that packs in a basket-load of wholesome produce and proteins without tasting or feeling too much like health food, fried rice has got you covered. Our fully loaded version has peas, pineapple, carrots, onion, cashews, eggs, and chicken—all tucked into a nice helping of Uncle Ben's® Ready Rice® Jasmine. Thankfully, all that goodness can be prepared in a single pan and is ready in thirty minutes flat.

Tags:Gluten-freeSpicyOne Pot
Allergens:SoyWheatEggsTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

16 ounce


1 unit


1 unit

Red Onion

12 ounce

Chicken Breasts

1.25 ounce

Hoisin Sauce

(ContainsSoy, Wheat)

4 ounce

Shredded Carrots

17.6 ounce

Uncle Ben's® Ready Rice® Jasmine


4 ounce


2 unit



4 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 tablespoon

Sesame Oil

½ ounce


2 ounce


(ContainsTree Nuts)

2 teaspoon


Not included in your delivery

1 tablespoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate83 g
Sugar23 g
Dietary Fiber6 g
Protein33 g
Cholesterol140 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Drain pineapple. Halve lime; cut one half into wedges. Halve, peel, and dice onion. Cut chicken into ½-inch cubes.


Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and hoisin and cook, tossing, until browned and cooked through, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside. Wipe or rinse out any charred bits in pan.


Add onion and a large drizzle of oil to same pan over medium-high heat. Cook until softened, about 3 minutes. Add pineapple and carrots and toss until pineapple is browned and carrots are tender, 4-5 minutes. Season with salt and pepper.


Add rice to pan along with chicken and peas. Toss to thoroughly combine, breaking up rice until there are no more clumps. Stir until rice is warmed through and tender, 1-2 minutes.


Push contents of pan to the sides, making a 3-inch well in the center (you should see the bottom of the pan). Crack eggs into well and beat vigorously to scramble, then toss into the other ingredients.


Remove pan from heat. Stir in soy sauce, sesame oil, and a squeeze of lime. Divide everything between bowls. Tear cilantro leaves from stems and scatter over top, then sprinkle with cashews. Drizzle sriracha over the adults’ bowls. Serve with lime wedges on the side for squeezing over.