Thai Fried Rice with Pineapple and Chicken

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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 267 Calories

Ingredients

• 3 egg yolks, beaten
• ½ teaspoon white sugar
• 1 tablespoon soy sauce
• 3 green onions, finely chopped
• 3 slices bacon, diced
• 2 teaspoons fish sauce
• ¼ cup chopped fresh pineapple
• 4 teaspoons curry powder, divided
• 3 cups cooked jasmine rice
• 3 shallots, sliced
• 4 ounces chicken breast, cut into small cubes
• 1 teaspoon vegetable oil, or as needed (Optional)
• 1 red Thai bird chile pepper, finely chopped
• 2 tablespoons whole cilantro leaves
• 4 ounces tiger prawns, peeled and deveined

Recipe Instructions

Step 1

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.

Step 2

Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.

Step 3

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.

Step 4

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.

Step 5

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.