Thai Curried Fried Rice
ground chicken / pineapple
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.
Smarts: Pineapple is sweet and tart and makes a great flavor contrast to savory.
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Proteins
Cuisines
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
612
Just a moment...
% Daily Value
Total Fat
37g
57%
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Saturated Fat
13g
65%
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Trans Fat
0g
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Cholesterol
189mg
63%
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Sodium
932mg
39%
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Total Carbohydrate
45g
15%
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Dietary Fiber
3g
13%
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Sugars
11g
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Protein
29g
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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.
Nutrition Facts
Amount Per Serving
Calories
612
Just a moment...
% Daily Value
Total Fat
37g
57%
Just a moment...
Saturated Fat
13g
65%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
189mg
63%
Just a moment...
Sodium
932mg
39%
Just a moment...
Total Carbohydrate
45g
15%
Just a moment...
Dietary Fiber
3g
13%
Just a moment...
Sugars
11g
Just a moment...
Protein
29g
Just a moment...
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