Pineapple Curry Fried Rice

Ingredients

• 3 cups water

• 1 ½ cups uncooked white rice

• 2 tablespoons Asian fish sauce

• 2 tablespoons pineapple juice

• 1 tablespoon curry powder

• 1 tablespoon vegetable oil

• 1 pound boneless chicken meat, cubed

• 1 medium onion, sliced

• 1 (20 ounce) can pineapple chunks, drained

Instructions

1. In a saucepan, combine water and rice over high heat. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed. Set the rice aside.

2. In a small bowl, whisk together the fish sauce, pineapple juice, and curry powder.

3. Heat oil in a large skillet or wok over medium-high heat. Add the chicken and onion and cook, stirring frequently, until the chicken is cooked through and the onions are soft and translucent, about 5 minutes.

4. Add the cooked rice, pineapple chunks, and curry mixture to the pan. Stir and cook for 5 to 10 minutes until everything is heated through.

Helpful Tips

Fried rice turns out best when using leftover rice. For optimal results, cook the rice (Step 1) a day or two ahead and store it in the fridge until you're ready to fry it.

Nutrition Information (per serving)