Thai Fried Rice with Pineapple and Chicken

Recipe View Crisp the Bacon (10 minutes): In a wok or large skillet over medium-high heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving the bacon drippings in the wok.

Recipe View Sauté the Aromatics (1-2 minutes): Add the sliced shallots to the wok with the reserved bacon drippings. Cook and stir until fragrant and lightly browned.

Recipe View Cook the Chicken (2-3 minutes): Add the cubed chicken breast to the shallots and cook, without stirring initially, until browned on one side (about 45 seconds to 1 minute). Stir and continue cooking until the chicken is browned all over. Add 2 teaspoons of curry powder and stir until the chicken is evenly coated.

Recipe View Scramble the Egg Yolks (1-2 minutes): Create a well in the center of the chicken mixture and pour the vegetable oil into the well. Add the beaten egg yolks and cook, stirring constantly, until the yolks are set and slightly scrambled.

Recipe View Incorporate the Rice (3-4 minutes): Add the cooked jasmine rice to the wok and stir, breaking up any clumps. Ensure the rice is evenly distributed and heated through.

Recipe View Add Flavor and Seafood (2-3 minutes): Mix the chopped chile pepper, cilantro leaves, soy sauce, remaining 2 teaspoons of curry powder, fish sauce, and sugar into the rice mixture. Add the prawns and cook until they are pink and cooked through.

Recipe View Finish and Serve (1 minute): Gently fold in the chopped pineapple, green onions, and crispy bacon. Serve immediately and enjoy!