Thai Fried Rice with Pineapple and Chicken

Ingredients

• Bacon

  raw, cured pork

  300g

• Shallots

  raw

  3 shallot (medium) or 128g

• Chicken breast

  raw, skinless

  4 oz or 113g

• Curry powder

  4 tsp or 8g

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 tsp or 5g

• Egg yolk

  raw

  300g

• Brown rice

  instant, Safeway

  3 cup dry or 600g

• Chili pepper

  sun-dried

  1 pepper or 0.5g

• Cilantro

  Raw - Whole Foods Market

  200g

• Soy sauce

  regular sodium, shoyu

  1 tbsp or 16g

• Fish sauce

  2 tsp or 12g

• Granulated sugar

  white

  ½ tsp or 2g

• Tiger Wrapped Prawns

  Marks & Spencer

  4 oz or 113g

• Pineapple

  raw, extra sweet variety

  ¼ cup, chunks or 41g

• Scallions

  raw

  3 medium or 45g

Directions

1. Place bacon in a wok or large skillet over medium-high heat; cook and stir until crisp, about 10 minutes. Remove bacon with a slotted spoon onto a paper towel-lined plate; set aside. Reserve bacon drippings in the wok.
2. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
3. 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.
4. Make a well in the center of chicken and pour oil into the 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.
5. 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.
6. (source: https://www.allrecipes.com/recipe/233419/thai-fried-rice-with-pineapple-and-chicken/)