A versatile family meal with sweet and refreshing flavors from chunks of pineapple, crunchy cashews, chicken or a protein of your choice, and your favorite veggies.
1. Heat oil in a large non-stick wok or skillet over medium to high heat. Add chicken and cook until almost fully cooked.
2. Add carrots, onions, and garlic to the pan. Stir-fry and combine them with the chicken until carrots and onion has softened slightly, or 1 minute.
3. Push everything to one side of the wok and crack the eggs into the empty area.
4. Beat the eggs together with the rest of the ingredients in the wok.
5. Add light soy sauce, white sugar, salt, and yellow curry powder and thoroughly mix.
6. Add white rice and mix, breaking apart all clumps, to ensure every rice grain is coated with curry.
7. First, quickly mix in the chunks of pineapple. Then, add the cashews to the wok and briefly toss the ingredients together to combine. Serve immediately.
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A versatile family meal with sweet and refreshing flavors from chunks of pineapple, crunchy cashews, chicken or a protein of your choice, and your favorite veggies.
Recipe: [https://hungryinthailand.com/recipe/chicken-pineapple-fried-rice/](https://hungryinthailand.com/recipe/chicken-pineapple-fried-rice/)
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INGREDIENTS
•2 tablespoons oil
•3.5 ounces chicken (bite-sized pieces)
•1⁄4 cup carrot (diced)
•1⁄3 cup onion (diced)
•3 cloves garlic (chopped)
•2 eggs
•2 tablespoons light soy sauce
•1 teaspoon white sugar
•1⁄2 teaspoon salt
•1⁄2 tablespoon yellow curry powder
•2.5 cups rice (day-old, jasmine rice)
•7 ounces pineapple (slice in small chunks)
•1⁄4 cup cashew nuts (optional but recommended)
•green onions (for garnishing)
INSTRUCTIONS
1. Heat oil in a large non-stick wok or skillet over medium to high heat. Add chicken and cook until almost fully cooked.
2. Add carrots, onions, and garlic to the pan. Stir-fry and combine them with the chicken until carrots and onion has softened slightly, or 1 minute.
3. Push everything to one side of the wok and crack the eggs into the empty area.
4. Beat the eggs together with the rest of the ingredients in the wok.
5. Add light soy sauce, white sugar, salt, and yellow curry powder and thoroughly mix.
6. Add white rice and mix, breaking apart all clumps, to ensure every rice grain is coated with curry.
7. First, quickly mix in the chunks of pineapple. Then, add the cashews to the wok and briefly toss the ingredients together to combine. Serve immediately.