Thai Fried Rice With Pineapple And Chicken Recipes

Steps:

• Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings 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 center of chicken and pour oil into center 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 chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

Steps:

• Place green onions, chili pepper, and cilantro in a food processor and process until finely chopped.
• Prepare rice according to package directions.
• While rice is cooking, mix pineapple tidbits and reserved 1/4 cup juice with chopped ingredients in a small bowl.
• Heat oil in a large skillet on medium heat and add garlic. Saute garlic for 30 seconds. Add soy sauce and pineapple mixture to skillet, and heat to a boil. Remove from heat and add shrimp to skillet. Stir to heat shrimp. Fold in hot cooked rice.

Steps:

• In 2-quart saucepan, bring 2 cups water to a boil; add rice and salt.
• Reduce heat to low; cover and simmer 18 minutes.
• Chill in 1-quart covered bowl at least 2 hours until cold.
• Whisk pineapple salsa and red curry paste together until smooth.
• In nonstick 12-inch skillet, heat 1 teaspoon oil over medium heat.
• Add eggs and scramble; remove from skillet and set aside.
• In same skillet, heat 1 tablespoon vegetable oil over medium heat.
• Add onion and cook, stirring occasionally, until golden and tender.
• Add garlic and cook, stirring, 1 minute.
• Increase heat to medium-high; add chicken and cook 4-5 minutes until golden and cooked through.
• Add chilled rice, coconut milk and salsa mixture to skillet and mix well.
• Add pineapple cubes, scrambled eggs and 1/3 cup basil, tossing to mix well.
• To serve, remove skillet from heat; spoon contents into a serving bowl; garnish with remaining basil.

Steps:

• Heat the oil in a wok or non-stick frying pan and fry the spring onion whites for 2 mins until softened. Stir in the pepper for 1 min, followed by the pineapple for 1 min more, then stir in the green curry paste and soy sauce.
• Add the rice, stir-frying until piping hot, then push the rice to one side of the pan and scramble the eggs on the other side. Stir the peas, bamboo shoots and prawns into the rice and eggs, then heat through for 2 mins until the prawns are hot and the peas tender. Finally, stir in the spring onion greens, lime juice and coriander, if using. Spoon into bowls and serve with extra lime wedges and soy sauce.