Thai Fried Rice With Pineapple And Chicken

Ingredients

• Servings: 6
• 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 (optional)
• 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
• 1/2 teaspoon white sugar
• 4 ounces tiger prawns, peeled and deveined
• 1/4 cup chopped fresh pineapple
• 3 green onions, finely chopped

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• 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.