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
Prep Time
30 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
Recipe 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.
