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Thai Fried Rice with Pineapple and Chicken
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Thai-inspired pineapple fried rice with chicken, bacon, eggs, and green onions - a flavorful, quick curry dish perfect for any meal!
Ingredients:
  • 3 slices bacon, diced
  • 3 shallots, sliced
  • 4 ounces chicken breast, cut into small cubes
  • 4 teaspoons curry powder, divided
  • 1 teaspoon vegetable oil, or as needed
  • 3 egg yolks, beaten
  • 3 cups cooked jasmine rice
  • 1 red Thai bird chile pepper, finely chopped
  • 2 tablespoons whole cilantro leaves
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 0.5 teaspoon white sugar
  • 4 ounces tiger prawns, peeled and deveined
  • 0.25 cup chopped fresh pineapple
  • 3 green onions, finely chopped
Instructions:
  • Cook the bacon in a wok or large skillet over medium-high heat until crispy, for about 10 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon; keep the bacon drippings in the wok.
  • Saute shallots in the bacon drippings until fragrant and lightly browned, for 1 to 2 minutes over medium-high heat.
  • Add chicken to the fragrant shallots and let it brown for about 45 seconds to 1 minute without moving it. Stir and cook until the chicken is beautifully browned, approximately 1 minute. Sprinkle in 2 teaspoons of curry powder and mix until the chicken is evenly coated.
  • Create a hollow in the middle of the chicken and drizzle oil into it. Drop in the egg yolks. Cook and continuously stir the yolks until they are cooked through, for about 1 to 2 minutes. Mix in the rice, ensuring to separate the grains as you stir.
  • Combine chile pepper, cilantro, soy sauce, 2 teaspoons curry powder, fish sauce, and sugar with the rice mixture. Add shrimp and cook until pink and cooked through, about 2 minutes. Gently mix in pineapple, green onions, and bacon.

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