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Curry Pineapple Fried Rice

stannius

"You would think that the flavors of curry and pineapple wouldn't go together, but they do. My implementation of a dish at my favorite Thai restaurant."
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Ingredients

45 m servings 352 cals
Original recipe yields 6 servings

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Directions

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  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.

Footnotes

  • Cook's Note
  • Fried rice works best when the rice was cooked one or more days beforehand.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 352 calories; 6.1 g fat; 56.9 g carbohydrates; 17 g protein; 38 mg cholesterol; 409 mg sodium. Full nutrition

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Reviews

Read all reviews 62
  1. 83 Ratings

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Most helpful positive review

I am the recipe author. I made this as an experiment and my wife keeps clamoring for more. That's how I know when I've got a hit. I have since found that the following additions/substitutions wo...

Most helpful critical review

I followed the recipe exactly, and the result was an extremely bland dish, had to add a variety of spices (more curry for one), some ginger, some garlic powder (would have used the real thing if...

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I am the recipe author. I made this as an experiment and my wife keeps clamoring for more. That's how I know when I've got a hit. I have since found that the following additions/substitutions wo...

We really enjoyed this rice. I added frozen sweet baby peas a few minute before serving and just mixed them into the hot rice so they could thaw. I also added a generous handful of bean sprout...

This dish was great! I added cashews, zucchini and basil. I think any added veggie would be great! Also, I left out the fish sauce and it was still very yummy!

The faces (and bellies) around the dinner table were very pleased with this recipe! I tweaked it just a bit - I replaced 1 cup of the water for the rice with coconut milk (70% cream). The result...

This was SOO good. I gave it 5 stars even though i added some other ingredients because the pineapple, curry powder, and fish sauce mix was superb and I would have never thought it would add so ...

I didnt add the fish sauce, but did add mushrooms, and the kids loved it!

Very nice flavor. I cut the pineapple chunks in half to make them blend more subtly with the fried rice. Also added some chopped veggies and cashews. YUM!

Great dish! I used tofu instead of meat and it was a great flavorful dish. I served it with roasted asparagus and sliced oranges and my family had seconds.

This was a really great weeknight meal. I used 1/2 an onion, shrimp instead of chicken and all of the pineapple juice from the can. I also added 1/2 a bag of broccoli. Served with eggrolls. ...