About this recipe:A totally scrumptious Thai-style fried rice dish. Chicken is stir-fried with curry powder, rice and pineapple chunks. Serve as a main course or a side dish for lunch or dinner.
280g uncooked white rice
1 tablespoon curry powder
2 tablespoons Thai fish sauce
2 tablespoons pineapple juice
1 tablespoon vegetable oil
450g chicken breasts, cubed
1 onion, sliced
1 1/3 (432g) tins pineapple chunks, drained
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Method Prep:15min › Cook:30min › Ready in:45min
Bring the rice and water to the 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.
Heat the vegetable oil in a large frying pan over medium-high heat until the oil shimmers; 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; cook and stir until the fried rice is hot, 5 to 10 minutes.