Even the smallest food critic at the table will be impressed with this all-round winner. Fried rice is sweetened with pineapple and crunchy snow peas and plumped up with tasty chicken for bowls to please all palates. This is also a great, entry-level recipe to get the kids helping out in the kitchen.
Thinly slice garlic and peel and grate ginger. Thinly slice spring onions, keeping the white and green parts separate. Trim and thinly slice snow peas diagonally.
Cut chicken into bite-sized pieces. Combine oyster sauce, soy sauce and sesame oil in a bowl.
Heat a wok or frypan over high heat. Add ½ the vegetable oil and swirl to coat the base of pan. Add chicken, season with salt and pepper, and cook for 4–5 minutes or until browned and almost cooked through. Remove from pan and set aside.
Add remaining vegetable oil to the pan with garlic, ginger, and white spring onion. Drain pineapple and add to pan with a pinch of salt. Cook for 1–2 minutes or until pineapple is caramelised.
Lightly beat egg and add to pan with snow peas and rice. Use the back of a wooden spoon to break up the rice. Cook for 2–3 minutes or until egg is well combined with rice.
Return chicken to pan with oyster sauce mixture. Cook for 1–2 minutes or until well combined. Divide between bowls and sprinkle with green spring onion to serve.