Thai Fried Rice with Pineapple and Chicken
Description
This pineapple fried rice with chicken is a Thai street food recipe for a quick, curry-flavored meal made with crisp bacon, eggs, and green onions.
Ingredients
•
3 slices bacon, diced
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3 shallots, sliced
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4 ounces chicken breast, cut into small cubes
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4 teaspoons curry powder, divided
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1 teaspoon vegetable oil, or as needed
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3 egg yolks, beaten
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3 cups cooked jasmine rice
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1 red Thai bird chile pepper, finely chopped
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2 tablespoons whole cilantro leaves
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1 tablespoon soy sauce
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2 teaspoons fish sauce
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1/2 teaspoon white sugar
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4 ounces tiger prawns, peeled and deveined
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1/4 cup chopped fresh pineapple
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3 green onions, finely chopped
Directions
1
Place bacon in a wok or large skillet over medium-high heat; cook and stir until crisp, about 10 minutes. Remove bacon with a slotted spoon onto a paper towel-lined plate; set aside. Reserve bacon drippings in the wok.
2
Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
3
Stir chicken into shallots and cook, without stirring, until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
4
Make a well in the center of chicken and pour oil into the center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
5
Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.