Ingredients
6
6 servings
- •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
- •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
- •0.5 teaspoon white sugar
- •4 ounces tiger prawns, peeled and deveined
- •0.25 cup chopped fresh pineapple
- •3 green onions, finely chopped
Instructions
- 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.
- 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 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 267
- Carbohydrate: 30g
- Fat: 10g
- Fiber: 1g
- Protein: 13g
- Sugar: 2g
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Curry Fried Rice As Made By Liz Murphy
