Search thousands of recipes reviewed by home cooks like you.

Thai Fried Rice with Pineapple and Chicken

Thai Fried Rice with Pineapple and Chicken

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
eatvancity

eatvancity

This is a Bangkok street food style recipe which I snagged on a recent trip there. Serve and enjoy. Try a hollowed pineapple shell as a serving bowl.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and 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.
  2. 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.
  3. Make a well in the center of chicken and pour oil into 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.
  4. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

eatvancity
10

eatvancity

7/13/2013

Tips: Use day old COLD rice and break it up with your hands before adding. Use light soy instead of regualr soy as per my oriinal recipe. For added fun toss in a cup of bean sprouts in the last minute.

Cooking Baker
6

Cooking Baker

6/7/2014

We have really come to love this meal! Like any good cook, I've added my own twists as I've made it each time. I skip the shrimp since my wife isn't a big fan and double the chicken, BUT... I use chicken thighs, cut into small pieces and then marinate overnight in sweet soy sauce, sesame oil and Sriracha chili paste. When it comes to the egg, I like using duck eggs if I can find them and I also add broccoli, diced red pepper and chopped cashews. Also, always make the rice a day or two ahead and leave uncovered in a big bowl in your fridge. It will dry out and you then break it up with your hands before adding to the dish which makes much better fried rice. Super delicious!

mauigirl
6

mauigirl

7/18/2013

This was tasty and straight forward. I added chopped vegis to round it out. If you love curry you will definitely love this. Thanks for sharing!

Similar recipes