READY IN 45 mins

Curry Pineapple Fried Rice

Read Reviews (34)

"You would think that the flavors of curry and pineapple wouldn't go together, but they do. My implementation of a dish at my favorite Thai restaurant." — stannius

Directions

Bring the rice and water to a 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 skillet or wok over medium-high heat until the oil shimmers, and 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, and cook and stir until the fried rice is hot, 5 to 10 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Footnotes

Cook's Note
Fried rice works best when the rice was cooked one or more days beforehand.

Reviews More Reviews

Most Helpful Positive Review

Jul 26, 2010

I am the recipe author. I made this as an experiment and my wife keeps clamoring for more. That's how I know when I've got a hit. I have since found that the following additions/substitutions work well: Egg; red bell pepper; broccoli; shrimp; scallions.

—stannius

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Most Helpful Critical Review

Jul 15, 2010

I followed the recipe exactly, and the result was an extremely bland dish, had to add a variety of spices (more curry for one), some ginger, some garlic powder (would have used the real thing if it wasn't already cooked), cayenne pepper and soy sauce.

—fakeymcfake

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44 Ratings

May 03, 2010

We really enjoyed this rice. I added frozen sweet baby peas a few minute before serving and just mixed them into the hot rice so they could thaw. I also added a generous handful of bean sprouts at the last minute. I served this to company in half a pineapple, sliced on the diagonal and hollowed out. Looked and tasted GREAT!

—netka

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May 11, 2010

This dish was great! I added cashews, zucchini and basil. I think any added veggie would be great! Also, I left out the fish sauce and it was still very yummy!

—MichelleSuarez

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Jun 03, 2010

The faces (and bellies) around the dinner table were very pleased with this recipe! I tweaked it just a bit - I replaced 1 cup of the water for the rice with coconut milk (70% cream). The result tasted a lot like one of my favorite dishes at a local Vietnamese restaurant. Next time: I'm doing a 50/50 split with coconut milk & water for the rice and I'll add cabbage, small broccoli florets & carrots. This dish is so tasty! And don't leave out the fish sauce!

—Angela

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May 12, 2010

I didnt add the fish sauce, but did add mushrooms, and the kids loved it!

—Littldot

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May 05, 2010

Great dish! I used tofu instead of meat and it was a great flavorful dish. I served it with roasted asparagus and sliced oranges and my family had seconds.

—suz

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May 20, 2010

Very nice flavor. I cut the pineapple chunks in half to make them blend more subtly with the fried rice. Also added some chopped veggies and cashews. YUM!

—jlnguyen

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Nutrition

Calories
352 kcal
18%

Carbohydrates
56.9 g
18%

Cholesterol
38 mg
13%

Fat
6.1 g
9%

Fiber
2 g
8%

Protein
17 g
34%

Sodium
409 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Curry Pineapple Fried Rice

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 352
Calories from Fat: 54

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 1.4g 7 %
Cholesterol 38mg 13 %
Sodium 409mg 16 %
Potassium 330mg 9 %
Total Carbohydrates 56.9g 18 %
Dietary Fiber 2g 8 %
Protein 17g 34 %
Sugars 15.1g
Vitamin A 1 %
Vitamin C 18 %
Calcium 6 %
Iron 28 %
Thiamin 36 %
Niacin 74 %
Vitamin B6 28 %
Magnesium 20 %
Folate 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.