Thai Fried Rice with Pineapple and Chicken

Name: Thai Fried Rice with Pineapple and Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 slices bacon, diced; 3 shallots, sliced; 4 ounces chicken breast, cut into small cubes; 4 teaspoons curry powder, divided; 1 teaspoon vegetable oil, or as needed; 3 egg yolks, beaten; 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; 0.5 teaspoon white sugar; 4 ounces tiger prawns, peeled and deveined; 0.25 cup chopped fresh pineapple; 3 green onions, finely chopped

4.3

(33)

22 Reviews

11 Photos

This pineapple fried rice with chicken is a Bangkok street food recipe I snagged on a recent trip there. When available, use fresh pineapple, and serve the rice in the hollowed pineapple shell. Enjoy.

Recipe by eatvancity

Updated on October 19, 2022

A wide, shallow bowl filled with Thai Fried Rice with Pineapple and Chicken

11

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Servings:

6

Jump to Nutrition Facts

Ingredients

3 slices bacon, diced
3 shallots, sliced
4 ounces chicken breast, cut into small cubes
4 teaspoons curry powder, divided
1 teaspoon vegetable oil, or as needed (Optional)
3 egg yolks, beaten
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

Directions

Place bacon in a wok or large skillet over medium-high heat; cook and stir until crisp, about 10 minutes. Remove bacon with a slotted spoon onto a paper towel-lined plate; set aside. 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 the 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

Day-old cold rice from the refrigerator works best. You can use brown rice if you prefer. You can add most frozen vegetables to this recipe for added goodness.

Nutrition Facts (per serving)

267	Calories
10g	Fat
30g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 267
% Daily Value *
Total Fat 10g	13%
Saturated Fat 3g	17%
Cholesterol 151mg	50%
Sodium 441mg	19%
Total Carbohydrate 30g	11%
Dietary Fiber 1g	5%
Total Sugars 2g
Protein 13g
Vitamin C 7mg	37%
Calcium 51mg	4%
Iron 3mg	15%
Potassium 273mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.