Curry Pineapple Fried Rice

Curry Pineapple Fried Rice

45
stannius 9

"You would think that the flavors of curry and pineapple wouldn't go together, but they do. My implementation of a dish at my favorite Thai restaurant."

Ingredients

45 m {{adjustedServings}} servings 352 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.

Footnotes

  • Cook's Note
  • Fried rice works best when the rice was cooked one or more days beforehand.
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Reviews

45
  1. 60 Ratings

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I am the recipe author. I made this as an experiment and my wife keeps clamoring for more. That's how I know when I've got a hit. I have since found that the following additions/substitutions wo...

We really enjoyed this rice. I added frozen sweet baby peas a few minute before serving and just mixed them into the hot rice so they could thaw. I also added a generous handful of bean sprout...

This dish was great! I added cashews, zucchini and basil. I think any added veggie would be great! Also, I left out the fish sauce and it was still very yummy!