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Thai Fried Rice with Pineapple and Chicken

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Thai Fried Rice with Pineapple and Chicken




    Ingredients :

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

  • 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.
  • 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 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.
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