It’s happened a few times, I’ll go to the store on Sunday to get groceries for the week and end up getting a rotisserie Chicken so I don’t have to cook that night. Then, I’ll eat half of it and make Fried rice out of the leftovers the next day. This time I decided to add some seared Pineapple and red Jalapeno to give it that Sweet N Spicy thing and it worked great
Mise
- Rice Cooker
- Two Pans
- Wooden Spoon
- Knife and Board
Ingredients
- About two cups of Rice, rinsed, cooked and fluffed
- Leftover rotisserie Chicken
- One Pineapple, peeled, cored and cut
- One Jalapeneo fine-chopped
- About a quarter cup of Sesame oil
- Two eggs
- Soy Sauce
- Green Onion thin sliced for garnish
Method of Preparation
- Make the rice, fluff it and let it cool down.
- Peel, core and chop the Pineapple and set aside
- De-seed and chop the Jalapeno and set aside
- Slice the green onion and (you guessed it) set aside.
- Pick the meat off the Chicken and separate the skin.
- Finely chop the skin and set aside.
- Heat up both pans to Med-High. In one, add the Pineapple and in the other, add about an ounce of the Sesame Oil and the two eggs.
- Scramble the eggs and add the rice while mixing well so you don’t have lumps.
- Add the Chicken skin to the rice, mix well then add the meat
- When the Pineapple starts changing color, add the Jalapeno and let it cook
- Add the Pineapple/Jalapeno to the rice and add a little Soy Sauce.
- Let the rice fry for a minute, stir it and let it develop.
Notes
- Don’t throw away the chicken carcass, cover it in water and make stock.
- If you have to, use canned Pineapple.
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