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.
Prep Time::10 mins
Cook Time::40 mins
Total Time::50 mins
Servings::6
Ingredients
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3 cups water
1 ½ 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 (20 ounce) can pineapple chunks, drained
Directions
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.
Whisk fish sauce, pineapple juice, and curry powder together in a small bowl.
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.
Stir in cooked rice, pineapple chunks, and curry mixture; cook and stir until rice is hot, 5 to 10 minutes.
Tips
Fried rice works best when made with leftover rice. For best result, cook rice (Step 1) one or more days ahead and refrigerate until ready to make the fried rice.