Step 1

First, to enhance the nutty flavor of the almonds, toast them in a dry pan over low heat. Stir gently to prevent burning. Once toasted, you can rinse them under cold water and let them cool for a crispier texture. After cooling, roughly chop the toasted almonds into 2-3 pieces.

Step 2

Finely dice the chicken breast after boiling it (you can pre-boil it or boil it in water with a pinch of salt and pepper). Finely chop the canned pineapple chunks, including a bit of their juice. If you have an onion, finely dice that too. (Adding onion will add more depth of flavor).

Step 3

Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant. Then, add the diced chicken breast and stir-fry until it turns white and is cooked through.

Step 4

Now, add the warmed brown mixed-grain rice to the pan. Break up any clumps with your spatula and stir-fry until the rice grains are separated. Once the rice starts to look slightly drier, add 1 tablespoon of soy sauce and 1/2 tablespoon of fish sauce (or anchovy sauce). Stir well to ensure the seasoning is evenly distributed. (You can also add a little oyster sauce or season with salt to your preference).

Step 5

Once the rice and ingredients are well combined and stir-fried, add the diced pineapple and the roughly chopped almonds. Stir-fry for another minute or so, allowing the sweet pineapple flavor to meld with the rice.

*Pro Tip: If you are using fresh pineapple instead of canned, to balance the tartness, simmer the fresh pineapple with equal parts of oligosaccharide (or honey) and water until slightly syrupy. Then, spoon this over the fried rice. This method adds a lovely sweet and tangy contrast.