This is a sweet, sour and spicy fried rice. You can skip the chicken or even use canned tuna instead.
2 garlic cloves
4 green chillies (or to taste)
½ bell pepper
150 grams boneless skinless chicken breast
1 cup pineapple (diced)
2 ½ tbsp. oyster sauce
2 ½ tbsp. light soy sauce.
2 tbsp. oil
2 & 1/3 cup cooked rice
Dice the onion, mince the garlic and slice the chillies thinly. Cut the bell pepper into bite size pieces. Cut the chicken into thin slices. Dice the pineapple (if you are using pineapple slices from a can, drain before cutting so as not to get too much of the syrup in the rice).
Make the sauce by combining oyster sauce, soy sauce and lime juice in a small bowl; set it aside.
Heat oil in a large pot and add the onions. Stir fry until the onions become soft and add the garlic and chilli and stir fry for around half a minute.
Add the chicken and stir fry until the chicken pieces are cooked. If you slice them thinly enough, this shouldn’t take longer than 5 minutes.
Add the bell pepper and the pineapple. Stir fry for around 2 minutes.
Add the rice, mix to combine and then add the sauce and mix again. Stir fry for a minute and that’s it.
*If you don’t have leftover cooked rice, cook 2/3 cup of rice in 1&1/3 cups of water with ¼ tsp. salt.