Thai Fried Rice with Pineapple and Chicken recipe
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Ingredients
- 3 slices bacon, diced 3 shallots, sliced 4 ounces chicken breast, cut into small cubes 4 teaspoons curry powder, divided 3 egg yolks, beaten 1 teaspoon vegetable oil, or as needed 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 ½ teaspoon white sugar 4 ounces tiger prawns, peeled and deveined ¼ cup chopped fresh pineapple 3 green onions, finely chopped
Nutrition Info
- 266.9 caloriescarbohydrate: 29.7 gcholesterol: 151.3 mgfat: 10.3 gfiber: 1.3 gprotein: 13.3 gsaturatedFat: 3.3 gservingSize: -sodium: 440.9 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Thai Fried Rice with Pineapple and Chicken
Directions
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Place bacon in a wok or large skillet, cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
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.
Make a well in the center of chicken and pour oil into 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.
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.