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My review
Thai Fried Rice with Pineapple and Chicken
eatvancity
"This is a Bangkok street food style recipe which I snagged on a recent trip there. Serve and enjoy. Try a hollowed pineapple shell as a serving bowl."
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Ingredients
30 m servings 267 calsOriginal recipe yields 6 servings
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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.
Footnotes
- Use fresh pineapple when available. Hollow out pineapple and serve it in the shell. Using day old cold rice from the fridge will work best. You can add most frozen vegetables to this for added goodness. It also works well with brown rice.
Nutrition Facts
Per Serving: 267 calories; 10.3 g fat; 29.7 g carbohydrates; 13.3 g protein; 151 mg cholesterol; 441 mg sodium. Full nutrition
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Reviews
Read all reviews 1421 Ratings
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Most helpful positive review
7/13/2013
Tips: Use day old COLD rice and break it up with your hands before adding. Use light soy instead of regualr soy as per my oriinal recipe. For added fun toss in a cup of bean sprouts in the last ...
Most helpful critical review
10/28/2014
I just didn't like this at all. To much curry made it hot and the other flavors were lost. I would reduce the curry by 1/2 at least (you can always add more if you like) and I like curry. Anyw...
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7/13/2013
Tips: Use day old COLD rice and break it up with your hands before adding. Use light soy instead of regualr soy as per my oriinal recipe. For added fun toss in a cup of bean sprouts in the last ...
6/7/2014
We have really come to love this meal! Like any good cook, I've added my own twists as I've made it each time. I skip the shrimp since my wife isn't a big fan and double the chicken, BUT... I us...
7/18/2013
This was tasty and straight forward. I added chopped vegis to round it out. If you love curry you will definitely love this. Thanks for sharing!
3/8/2015
My husband said this tasted like something you would get at a restaurant. We both loved it.
1/25/2015
I left out the peppers and fish sauce (didn't have any on hand) and thought it was really good. My only advice is to prep all the ingredients before starting to cook. Thanks for the great recipe...
5/9/2015
UPDATE: I am changing my review from 4 to 5. I made this again. In the interest of disclosure, this time, I did not use shrimp, cilantro, or the red Thai chili. The first time, I increased the b...
9/13/2014
I have made this recipe multiple times now and I love it. My husband is Celiac so this recipe works really well for us since all I have to substitute is the soy sauce for gluten free soy sauce. ...
7/17/2015
Loved it and my family raved over it. My daughter who doesn't cook much thought it was so easy to make.....I prepped everything before hand and it was quick and easy that way