Thai Fried Rice with Pineapple and Chicken: A Burst of Flavor in Every Bite
Treat your taste buds to a culinary adventure with our Thai Fried Rice with Pineapple and Chicken recipe. This vibrant and aromatic dish brings together the sweet and tangy flavors of pineapple, the subtle heat of Thai chile peppers, and the savory goodness of chicken and bacon. With a touch of curry powder and fragrant jasmine rice, each mouthful is a symphony of flavors that will transport you to the bustling streets of Thailand. Join us as we dive into the recipe and discover how to create this sensational dish!
Ingredients:
- 3 slices bacon, diced
- 3 shallots, sliced
- 4 ounces chicken breast, cut into small cubes
- 4 teaspoons curry powder, divided
- 1 teaspoon vegetable oil, or as needed (optional)
- 3 egg yolks, beaten
- 3 cups cooked jasmine rice
- 1 red Thai bird chile pepper, finely chopped
- 2 tablespoons whole cilantro leaves
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- ½ teaspoon white sugar
- 4 ounces tiger prawns, peeled and deveined
- ¼ cup chopped fresh pineapple
- 3 green onions, finely chopped
Instructions:
- In a large skillet or wok, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the pan.
- Add the sliced shallots to the skillet and cook until softened and golden brown, about 2-3 minutes.
- Add the cubed chicken breast to the skillet along with 2 teaspoons of curry powder. Cook until the chicken is cooked through and lightly browned, about 5-7 minutes.
- Push the chicken and shallots to one side of the skillet, then add the beaten egg yolks to the empty side. Scramble the eggs until cooked through, then mix them with the chicken and shallots.
- Add the cooked jasmine rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice with the chicken and egg mixture for 2-3 minutes, allowing the rice to absorb the flavors.
- Stir in the chopped Thai chile pepper, whole cilantro leaves, soy sauce, fish sauce, and white sugar. Mix well to combine.
- In a separate pan, heat the vegetable oil over medium-high heat. Add the tiger prawns and remaining 2 teaspoons of curry powder. Cook the prawns until pink and cooked through, about 2-3 minutes per side.
- Add the cooked prawns, chopped pineapple, green onions, and reserved crispy bacon to the skillet with the fried rice. Toss everything together until evenly distributed and heated through.
- Serve the Thai Fried Rice with Pineapple and Chicken hot, garnished with additional cilantro leaves and sliced Thai chile peppers if desired.
Cook Notes and Variations:
- Bacon Substitute: If you prefer a non-pork option, you can use diced ham or cooked chicken sausage as a substitute for bacon.
- Protein Options: Feel free to customize the dish by using your choice of protein such as shrimp, tofu, or thinly sliced beef or pork.
- Spice Level: Adjust the heat level to your preference by adding more or less Thai chile peppers. You can also remove the seeds for a milder flavor.
Frequently Asked Questions (FAQs):
Q: Can I use leftover rice for this recipe? A: Yes, leftover rice works well for fried rice as it has a firmer texture and is less likely to become mushy. If using freshly cooked rice, spread it out on a baking sheet and let it cool slightly before adding it to the skillet.
Q: Can I make this dish vegetarian? A: Absolutely! Simply omit the bacon and chicken, and add extra vegetables such as bell peppers, peas, carrots, and broccoli to create a flavorful vegetarian version of the dish.
Q: Can I make this dish ahead of time? A: While it’s best enjoyed fresh, you can prepare the components of the dish ahead of time and assemble them just before serving. Keep the cooked rice and protein separate from the sauce and vegetables until ready to cook.
Q: Can I use other types of rice for this recipe? A: While jasmine rice is traditional for Thai fried rice due to its fragrant aroma and slightly sticky texture, you can use other types of rice such as basmati or long-grain white rice if preferred.
Q: Is this dish gluten-free? A: To ensure the dish is gluten-free, use gluten-free soy sauce and fish sauce, and check the labels of all other ingredients for any hidden sources of gluten.
Keto Versions and Low Carb Versions:
- Keto Version: To make a keto-friendly version of this dish, replace the jasmine rice with cauliflower rice or konjac rice. Use sugar-free sweeteners such as erythritol or stevia in place of white sugar, and omit or reduce the pineapple to reduce the carb content. Use coconut aminos instead of soy sauce for a lower carb alternative.
- Low Carb Version: Similarly, for a low-carb version, use cauliflower rice or shirataki rice in place of jasmine rice. Choose low-carb vegetables such as bell peppers, zucchini, and spinach, and use a low-carb sweetener in the sauce.
Thai Fried Rice with Pineapple and Chicken is a delightful fusion of flavors that captures the essence of Thai cuisine in every bite. With its bold spices, tender chicken, succulent prawns, and juicy pineapple, this dish is a celebration of vibrant colors and aromatic aromas. Whether enjoyed as a satisfying meal on its own or served alongside other Thai favorites, this dish is sure to please your palate and transport you to the bustling streets of Thailand. So gather your ingredients, fire up your skillet, and embark on a culinary journey to savor the exotic flavors of Thai Fried Rice with Pineapple and Chicken – a true taste of paradise!
