Ingredients

• 3 slices bacon , diced
• 3 shallots , sliced
• 4 ounces chicken breast , cut into small cubes
• 4 teaspoons curry powder , divided
• 1 teaspoon vegetable oil , Optional
• 3 eggs yolks , beaten
• 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
• 0.5 teaspoons white sugar
• 4 ounces tiger prawns , peeled and deveined
• 0.25 cups chopped fresh pineapple
• 3 greens onions , finely chopped

Instructions

1. 1 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.
2. 2 Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
3. 3 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.
4. 4 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.
5. 5 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.

Nutrition per serving