Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::6
Ingredients
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3 slices bacon, diced
3 shallots, sliced
4 ounces chicken breast, cut into small cubes
4 teaspoons curry powder, divided
1 teaspoon vegetable oil, or as needed (Optional)
3 egg 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
½ teaspoon white sugar
4 ounces tiger prawns, peeled and deveined
¼ cup chopped fresh pineapple
3 green onions, finely chopped
Directions
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.
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 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.
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.
Recipe Tips
Day-old cold rice from the refrigerator works best. You can use brown rice if you prefer. You can add most frozen vegetables to this recipe for added goodness.