Rating: 4.5 stars
29 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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

267 calories; protein 13.3g; carbohydrates 29.7g; fat 10.3g; cholesterol 151.3mg; sodium 440.9mg. Full Nutrition
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