凤梨鸡炒饭（凤梨船装）
一道香甜可口的凤梨鸡炒饭，配以新鲜蔬菜，用凤梨半边装盘，简单又节日气氛十足。
- 烹饪时间
- 40 分钟
- 份量
- 735 kcal
- 材料
- ≈ $3.26
- 蛋白质
- 50 g
材料
- 1 Long-grain rice包装 800 克 约等于 $1.94 68 克
- 2 Chicken breast fillet包装 800 克 约等于 $7.23 153 克
- 3 Fresh pineapple包装 1 个 约等于 $3.00 0.2 个
- 4 Bell peppers≈ $6.00 每千克 81 克
- 5 Green onions包装 50 克 约等于 $1.30 14 克
- 6 Soy sauce 16 毫升
- 7 Eggs包装 10 个 约等于 $1.93 0.9 个
- 8 Sesame oil 7 毫升
- 9 Salt 按口味
- 10 Ground black pepper 按口味
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将米饭在沸水中煮15–18分钟，直至软烂。
切开凤梨，挖出部分果肉并切成小丁。
将鸡肉切成小方块，红椒切丝，葱切成葱花。
用芝麻油炒鸡肉，加入盐和胡椒粉，5–6分钟炒至不再粉红。
加入红椒和凤梨，再炒3分钟。
将所有料向一边推，打入鸡蛋，快速翻炒成蛋花。
加入米饭和酱油，再热炒2分钟，装入凤梨半边，撒上葱花即可。
小贴士
- 为什么这样做
- Fry the chicken separately so it cooks evenly and doesn't give its juice to the pineapple, which would soften it until it's mushy. Add the pineapple only afterward, since it breaks down quickly and loses its texture.
- 可替换食材
- Instead of fresh pineapple, use canned chunks (100 g), but cut the soy sauce to 10 ml. Replace the bell pepper with carrot (60 g) cut into strips, which won't burn.
- 常见错误
- If the rice in the pineapple is dry or falls apart, it was undersalted or overheated with the egg. It should be slightly moist and sticky.
- 保存与加热
- Keep in the fridge for 2 days and reheat in the microwave for 2 minutes under a lid. Don't freeze: the pineapple and egg will spoil.
- 搭配建议
- Serve with lemon juice (5 ml) and cookie crumbs for crunch if you're having friends over for dinner at home.
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