About this recipe:On a recent holiday in Bangkok, I tasted some excellent street food. This fried rice recipe with pineapple, chicken, and prawns is inspired by one of the dishes I really enjoyed.
3 slices bacon, diced
3 shallots, sliced
120g chicken breast, cut into small pieces
4 teaspoons curry powder, divided
3 egg yolks, beaten
1 teaspoon vegetable oil, or as needed (optional)
475g cooked jasmine rice
1 red bird's-eye chilli pepper, finely chopped
2 tablespoons whole coriander leaves
1 tablespoon soy sauce
2 teaspoons fish sauce
1/2 teaspoon sugar
120g tiger or king prawns, peeled and deveined
40g fresh pineapple, chopped
3 spring onions, finely chopped
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Method Prep:10min › Cook:20min › Ready in:30min
Place bacon in a wok or large pan; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon grease in the wok. Cook and stir shallots in bacon grease 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 centre of chicken and pour oil into centre 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 chilli pepper, fresh coriander leaves, soy sauce, remaining 2 teaspoons curry powder, fish sauce and sugar into rice mixture; add prawns and cook through, about 2 minutes. Fold pineapple, spring onions and bacon into rice mixture.
Use fresh pineapple when available. Hollow out pineapple and serve it in the shell.
Using day old cold rice from the fridge will work best. It also works well with brown rice.