Recipe by eatvancity
"This is a Bangkok street food style recipe which I snagged on a recent trip there. Serve and enjoy. Try a hollowed pineapple shell as a serving bowl."
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chicken breast, cut into small cubes
curry powder, divided
egg yolks, beaten
vegetable oil, or as needed
cooked jasmine rice
red Thai bird chile pepper, finely chopped
whole cilantro leaves
tiger prawns, peeled and deveined
chopped fresh pineapple
green onions, finely chopped
Use day old COLD rice and break it up with your hands before adding. Use light soy instead of regualr soy as per my oriinal recipe. For added fun toss in a cup of bean sprouts in the last minute.
This was tasty and straight forward. I added chopped vegis to round it out. If you love curry you will definitely love this. Thanks for sharing!
We have really come to love this meal! Like any good cook, I've added my own twists as I've made it each time. I skip the shrimp since my wife isn't a big fan and double the chicken, BUT... I use chicken thighs, cut into small pieces and then marinate overnight in sweet soy sauce, sesame oil and Sriracha chili paste.
When it comes to the egg, I like using duck eggs if I can find them and I also add broccoli, diced red pepper and chopped cashews. Also, always make the rice a day or two ahead and leave uncovered in a big bowl in your fridge. It will dry out and you then break it up with your hands before adding to the dish which makes much better fried rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Fried Rice with Pineapple and Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 93
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