Pineapple Chicken Curry Fried Rice, Curry Pineapple Fried Rice Recipe Allrecipes

This fried rice recipe with pineapple chicken and prawns is inspired by thai street food and is a quick lunch or dinner.

Yau kee curry chicken bread ipoh. Cook 1 minute longer. Bring the rice and water to the boil in a saucepan over high heat. Add to rice mixture.

Ground chicken 1 lb garlic 3 cloves minced green onions 2 stalks chopped with white and green parts separated carrots 1 peeled and grated pineapple fresh or canned 1 12 cups chopped yellow curry paste 1 tbsp sub red curry paste fish sauce 1 tbsp sub soy sauce brown sugar 12 tbsp. Set the cooked rice aside. Mix together curry powder fish sauce and pineapple juice in a small bowl.

Cut the chicken breast meat into slices. If youre a fried rice fan youll absolutely love this scrumptious thai version of chicken fried ricewhat we enjoy most about this dish is that every bite is different. Its a hot mess of a meal that results in me macgyvering fried rice into fried risotto before arriving at the final and only destination for 4 cups of excessively.

Sometimes you get a sweet savory combination of pineapple and chicken at other times you taste the spicy flavor of the rice together with the contrasting texture of nuts and raisins. Preheat oven to 425f. The combination of the distinctive thai seasoning sauce fish sauce and curry powder makes the pineapple fried rice taste entirety different from any other.

In the same pan stir fry onion and shallots in remaining oil until tender. Marinate with some salt and water for fifteen minutes or longer. When i make fried rice it turns out one of two ways.

Arrange the chicken in a single layer on the wire rack and roast 20 30 minutes until starting to brown and cooked through. Reduce heat to medium low cover and simmer until the rice is tender and the liquid has been absorbed 20 to 25 minutes. Chop egg into small pieces.

Stir in the rice pineapple cashews peas cilantro raisins broth fish sauce curry sugar and pepper flakes. 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. Its a gastronomic homerun that makes the most of leftover odds and ends while resulting in a dish worthy of multiple servings rave reviews and a call home to mom.

It is yummy healthy and colorful. You can cook chicken pineapple fried rice without the shrimps.