Ingredients
6
6 servings
- •3 cups water
- •1.5 cups uncooked white rice
- •2 tablespoons Asian fish sauce
- •2 tablespoons pineapple juice
- •1 tablespoon curry powder
- •1 tablespoon vegetable oil
- •1 pound boneless chicken meat, cubed
- •1 medium onion, sliced
- •1 (20 ounce) can pineapple chunks, drained
Instructions
- Combine water and rice in a saucepan over high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes. Set rice aside.
- Whisk fish sauce, pineapple juice, and curry powder together in a small bowl.
- Heat oil in a large skillet or wok over medium-high heat until shimmering. Cook and stir chicken and onion in hot oil until chicken is no longer pink and onions are translucent, about 5 minutes.
- Stir in cooked rice, pineapple chunks, and curry mixture; cook and stir until rice is hot, 5 to 10 minutes.
Nutritional Facts
Per 6 servings
- Calories: 352
- Carbohydrate: 57g
- Fat: 6g
- Fiber: 2g
- Protein: 17g
- Sugar: 15g
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