This is my version of a pineapple and curry fried rice dish served at my favorite Thai restaurant. You might think that the flavors of curry and pineapple wouldn't go together, but they do.
Ingredients
- 3 cups water
- 1.5 cups uncooked white rice
- 2 tablespoons Asian fish sauce
- 2 tablespoons pineapple juice
- 1 tablespoon curry powder
- 1 tablespoon vegetable oil
- 1 pound boneless chicken meat , cubed
- 1 medium onion , sliced
- 1 can pineapple chunks , 20 ounce
Instructions
-
1
Combine water and rice in a saucepan over high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes. Set rice aside.
-
2
Whisk fish sauce, pineapple juice, and curry powder together in a small bowl.
-
3
Heat oil in a large skillet or wok over medium-high heat until shimmering. Cook and stir chicken and onion in hot oil until chicken is no longer pink and onions are translucent, about 5 minutes.
-
4
Stir in cooked rice, pineapple chunks, and curry mixture; cook and stir until rice is hot, 5 to 10 minutes.
Nutrition Facts
Per serving
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