Curry Pineapple Fried Rice
This quick chicken and pineapple curry fried rice was influenced by a dish at my favorite Thai eatery.
Rice and water should be combined in a pan over high heat and brought to a boil.
Reduce heat to medium-low, cover the pan, and simmer for 20 to 25 minutes, or until the rice is tender and the liquid has all been absorbed.
Separate the rice.
In a small bowl, combine the curry powder, pineapple juice, and fish sauce.
Until it shimmers, heat the oil in a sizable skillet or wok over medium-high heat.
Cook and stir the chicken and onion in hot oil for about 5 minutes, or until the chicken is no longer pink and the onions are translucent.
Cooked rice, pineapple chunks, and curry mixture should be stirred in and heated through, about 5 to 10 minutes.