Chicken, Pineapple and Snow Pea Fried Rice

Rinse rice under cold water. Place in a small saucepan with 310ml (1¼ cups) water over high heat and bring to the boil. Reduce heat to medium, cover, and simmer for 15 minutes. Remove from heat and stand, covered, for 5 minutes. Spread rice out in a single layer on a baking tray. Refrigerate while you prepare remaining ingredients.

Cut chicken into 4cm pieces. Thinly slice garlic and peel and grate ginger. Thinly slice spring onions, keeping the white and green parts separate. Trim and diagonally slice snow peas.

Heat a wok or large, non-stick frypan over high heat until hot. Add half the vegetable oil and swirl to coat the base of pan. Add chicken and cook for 2–3 minutes or until browned. Remove from pan and set aside.

Add remaining oil to frypan with garlic, ginger, and white spring onion. Drain pineapple and to pan. Cook for 1–2 minutes or until caramelised.

Lightly beat egg and add to pan with snow peas and rice. Cook for 2–3 minutes or until egg is well combined with rice.

Return chicken to pan with soy sauce and sesame oil. Cook for 1–2 minutes or until well combined. Divide between bowls and sprinkle with green spring onion to serve.