Pineapple and Chicken Thai Fried Rice

List of 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

Step-by-Step Instructions

1. In a wok or large skillet, heat bacon over medium-high heat. Cook and stir until crispy, about 10 minutes. Remove bacon with a slotted spoon and set on a paper towel-lined plate. Save the bacon drippings in the wok.

2. In the same wok, sauté shallots in the bacon drippings over medium-high heat for 1-2 minutes until fragrant and lightly browned.

3. Add chicken to the shallots and cook without stirring until one side is browned, about 45 seconds to 1 minute; stir and continue cooking until chicken is browned, about 1 minute. Sprinkle with 2 teaspoons of curry powder and stir to coat the chicken.

4. Create a well in the center of the chicken, pour oil into the well, and add egg yolks. Cook and stir until egg yolks are set, 1-2 minutes. Add rice and break it up as you stir.

5. Stir in chile pepper, cilantro, soy sauce, the remaining 2 teaspoons of curry powder, fish sauce, and sugar into the rice mixture. Add shrimp and cook until pink and cooked through, about 2 minutes. Fold in the pineapple, green onions, and bacon, and stir to combine.

Cooking Tips

Nutritional Information (per serving)