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.
Ingredients
- slices bacon: 3 piece (diced)
- shallots: 3 piece (sliced)
- ounces chicken breast, cut into small cubes: 4 piece
- curry powder: 4 tsp (divided)
- vegetable oil: 1 tsp (or as needed, optional)
- egg yolks: 3 piece (beaten)
- jasmine rice: 3 cups (cooked)
- red Thai bird Chili pepper: 1 piece (chopped)
- whole cilantro leaves: 2 Tbsp
- soy sauce: 1 Tbsp
- fish sauce: 2 tsp
- white sugar: 0.5 tsp
- ounces tiger prawns: 4 piece (peeled and deveined)
- fresh pineapple: 0.25 cup (chopped)
- green onions: 3 piece (chopped)
Metric Conversion
Stages of cooking
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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.
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Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
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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.
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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.
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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.
