Name: Sweet and Sour Chicken Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: ½ tsp cornstarch + 1 tsp water (velvet); ¾ cup fresh pineapple chunks; 1 cup diced bell peppers (red/yellow); 1 tbsp low-sodium soy sauce; 1 tbsp neutral oil; 1 tbsp rice vinegar; 1 tsp fresh ginger, minced; 1 tsp honey or brown sugar; 2 cloves garlic, minced; 2 large eggs, beaten; 2 tbsp low-sugar ketchup; 3 scallions, sliced (whites/greens separated); 4 cups day-old jasmine rice, cold; 8 oz chicken breast, ½-inch dice

Tender chicken, juicy pineapple, and bell peppers glaze in a light sweet-sour sauce over day-old rice with golden egg ribbons. This healthier Chinese fried rice delivers takeout joy with lean protein, vibrant veggies, and balanced flavors—ready in 20 minutes.

Why You’ll Love This Recipe

This sweet and sour chicken fried rice fuses everyone’s favorite takeout into one wok wonder—velveted chicken stays succulent, pineapple caramelizes for natural sweetness, and colorful peppers add crunch without deep-fried guilt. Day-old rice soaks up a lighter, homemade sweet-sour sauce using reduced sugar and minimal oil, achieving perfect wok-charred grains. It’s naturally gluten-free adaptable, packed with vitamin C, and customizable for spice lovers or picky eaters. Kids beg for seconds, adults appreciate the macro balance, and leftovers reheat like restaurant fresh. One pan, takeout fake-out, healthy dinner win every time.

Recipe Tips and Tricks

Cold Rice Only → Day-old jasmine prevents mush.
Velvet Chicken → Cornstarch keeps juicy.
High Heat Wok → Smoking hot for char.
Pineapple Last → Retains texture and juice.
Egg Ribbons → Scramble in hot spot first.
Sauce Pre-Mix → Prevents clumping.
Toss Motion → Lift-flip, don’t mash rice.
Final Vinegar → Brightens at the end.

Yield: 4 Servings

Sweet and Sour Chicken Fried Rice

Velvety chicken and pineapple in light sweet-sour fried rice—healthy takeout dinner in 20 minutes.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

½ tsp cornstarch + 1 tsp water (velvet)
¾ cup fresh pineapple chunks
1 cup diced bell peppers (red/yellow)
1 tbsp low-sodium soy sauce
1 tbsp neutral oil
1 tbsp rice vinegar
1 tsp fresh ginger, minced
1 tsp honey or brown sugar
2 cloves garlic, minced
2 large eggs, beaten
2 tbsp low-sugar ketchup
3 scallions, sliced (whites/greens separated)
4 cups day-old jasmine rice, cold
8 oz chicken breast, ½-inch dice

Instructions

Velvet Chicken → Toss diced chicken with cornstarch slurry and pinch salt—rest 5 minutes while prepping pineapple.
Prep Station → Chill rice, cut pineapple into bite-size, dice peppers, mix sauce (ketchup, vinegar, soy, honey)—line up.
Heat Wok → Blast over highest flame until smoking; swirl ½ tbsp oil to coat.
Chicken Sear → Add chicken in one layer; sear 1 minute undisturbed, then stir-fry until just cooked—push aside.
Egg Ribbons → Pour eggs into hot center; let set 10 seconds, scramble into strands, push to edge.
Aroma Base → Add remaining oil, then garlic, ginger, scallion whites—stir-fry 15 seconds until golden.
Veggie Crunch → Toss in bell peppers; 45 seconds until bright and crisp-tender.
Rice Revival → Crumble cold rice over top; toss vigorously to separate and coat with aromatics.
Sweet-Sour Glaze → Pour pre-mixed sauce around edges; fold in pineapple last—toss until glossy and caramelized.
Fresh Finish → Return chicken/eggs; scatter greens—final toss and serve in warm bowls.

Notes

Day-old rice is non-negotiable—fresh rice turns gummy.
Homemade sauce > bottled for less sugar.
Velvet chicken stays moist without frying.
Pineapple at end keeps juicy texture.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 550Total Fat 9gSaturated Fat 2gUnsaturated Fat 7gCholesterol 143mgSodium 336mgCarbohydrates 89gFiber 3gSugar 12gProtein 29g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.