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.
Ingredients
- water: 3 cups
- ½ cups uncooked white rice: 1 piece
- Asian fish sauce: 2 Tbsp
- pineapple juice: 2 Tbsp
- curry powder: 1 Tbsp
- vegetable oil: 1 Tbsp
- boneless chicken meat: 1 pound (cubed)
- medium onion: 1 piece (sliced)
- pineapple chunks: 1 can (20 ounce can, drained)
Metric Conversion
Stages of cooking
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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.
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Whisk fish sauce, pineapple juice, and curry powder together in a small bowl.
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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.
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Stir in cooked rice, pineapple chunks, and curry mixture; cook and stir until rice is hot, 5 to 10 minutes.
