3 cups jasmine rice, steamed
2 skinless, boneless chicken breasts, cut in small cubes
salt and pepper to taste
1/4 teaspoon crushed cayenne pepper
1/2 large yellow onion, minced
3 cloves garlic, minced
2 scallions, chopped
3 egg whites, scrambled
1 whole egg, scrambled
1 red bell pepper, chopped
1/2 cup fresh pineapple, cut into 1/2 inch portions
3 Thai chili peppers (optional)
4 tsp vegetable oil
4 tsp low-sodium soy sauce (or more to taste)
2 tsp fish sauce
Prepare rice ahead of time according to package instructions. I steamed ours. It's best if it's made slightly on the dry side.
Heat a wok on a high flame. Meanwhile, season chicken with salt, black pepper, and cayenne pepper. When the wok is very hot, add 2 tsp oil. When the oil gets hot, add the chicken and cook on high a few minutes, tossing so that it browns all over. Remove chicken from wok and set aside, add the eggs and cook a minute or two until done. Set aside.
Add the remaining oil to the wok and add the onion, bell pepper, scallions, and garlic. Saute 1 minute, add the Thai chili pepper, and pineapple and stir in all the rice. Add soy sauce and fish sauce stir to mix all the ingredients. Keep stirring a few minutes, then add egg and chicken back to the wok. Adjust soy sauce if needed and stir well another 30 seconds. Serve with toasted coconut, and fresh cilantro.