Curry Pineapple Fried Rice

Curry Pineapple Fried Rice You would think that the flavors of curry and pineapple wouldn’t go together, but they do. My implementation of a dish at my favorite Thai restaurant.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 30 mins

    TOTAL : 45 mins

    SERVING : 6

    YIELD : 6 servings

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.

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  • Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.

Per Serving: 352 calories; protein 17g; carbohydrates 56.9g; fat 6.1g; cholesterol 37.8mg; sodium 408.6mg. Fried rice works best when the rice was cooked one or more days beforehand.