Recipe: Colorful Chicken Fried Rice (using mixed vegetables and pineapple chunks)

COLORFUL CHICKEN FRIED RICE

2/3 cup uncooked regular long-grain white rice
1 1/3 cups water
1/4 cup ketchup
2 tablespoons soy sauce
1 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves, cut into thin bite-size pieces
1 tablespoon oil or margarine
2 cloves garlic, minced
2 cups frozen mixed vegetables, thawed
1/4 cup finely chopped onion
1 (8 ounce) can pineapple chunks, drained

Cook rice in 1 1/3 cups water as directed on package.

Meanwhile, in medium bowl, combine ketchup, soy sauce, ginger, salt and pepper; blend well. Add chicken; stir to coat. Set aside.

Heat oil in large skillet over medium heat. Add garlic; cook and stir until light golden brown.

Add chicken mixture; cook and stir 3 to 5 minutes or until chicken is no longer pink.

Add mixed vegetables, onion, and pineapple to chicken in skillet; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.

Add rice; cook and stir 1 to 2 minutes, or until rice is thoroughly heated.

Makes 6 servings
Source: Pillsbury Complete Cookbook