Thai Curried Fried Rice
ground chicken / pineapple

Name: Thai Curried Fried Rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Ground chicken; 1 Tbsp + 1 Tbsp Fish sauce; 1 tsp + 1/2 Tbsp Brown sugar; 3 cloves Garlic, minced; 2 stalks Green onions, chopped with white and green parts separated; 1 Carrots, medium-sized, grated; 1 1/2 cups Pineapple, fresh or canned, chopped; 1 Tbsp Curry paste, yellow (sub green or red); 2/3 cup Coconut milk, light; 1 Tbsp + 1 Tbsp Cooking oil; 2 Eggs; 2 cups Leftover rice (from Monday); 1/2 cup Cashews; 1/2 Limes, juice of

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

We first featured this meal in October of 2013 and decided to give it a healthier makeover! This newer version is a little bit lighter but still has all the flavor as the original.
Smarts: Pineapple is sweet and tart and makes a great flavor contrast to savory.

Dependency

Steak with Miso-Lime Butter

Ingredients

Metric

Servings:

Curried Fried Rice with Ground Chicken & Pineapple:

Ground chicken - 1 lb
Fish sauce - 1 Tbsp + 1 Tbsp
Brown sugar - 1 tsp + 1/2 Tbsp
Garlic - 3 cloves , minced
Green onions - 2 stalks , chopped with white and green parts separated
Carrots, medium-sized - 1 , grated
Pineapple, fresh or canned - 1 1/2 cups , chopped
Curry paste, yellow (sub green or red) - 1 Tbsp
Coconut milk, light - 2/3 cup
Cooking oil - 1 Tbsp + 1 Tbsp
Eggs - 2
Leftover rice (from Monday) - 2 cups
Cashews - 1/2 cup
Limes - 1/2 , juice of

Prep

Ground chicken - Season with first part of fish sauce, first part of brown sugar, and some salt and pepper. Fold to mix. (Can be done up to 1 day ahead)
Garlic / Green Onions / Carrots / Pineapple - Prep as directed. Use a box grater to grate carrots (for larger batches, use a food processor). (Can be done up to 3 days ahead)
Sauce - Whisk together curry paste, second part of fish sauce, second part of brown sugar, and coconut milk. (Can be done up to 3 days ahead)

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Make

Heat a wok over medium-high heat. Add first part of cooking oil and then ground chicken to heated oil. Pour in half the sauce, and break up meat with a wooden spoon. Cook for 5 to 7 minutes until meat is cooked through. Remove from wok and set aside.
Return wok to heat and add second part of cooking oil to wok. Add in garlic and white parts of green onion to heated oil. Once you can smell the aromatics, crack eggs into wok and scramble. When eggs are done, add in carrots with a dash of salt. Stir-fry for ~1 minute. Next add in leftover rice, pineapple, and remainder of sauce. Toss everything together, and cook until rice is warmed through. Add in green parts of green onions, cashews, ground meat, and a squeeze of lime juice. Season to taste with salt and pepper or more fish sauce.

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