Chicken Pineapple Fried Rice Recipe (Khao Pad Sapparod)

Ingredients

• 2 tablespoons oil
• 3.5 oz or 3/4 cup chicken (breast or thighs, thinly sliced)
• 1/4 cup carrot (diced)
• 1/3 cup onion (diced)
• 3 cloves of garlic (minced)
• 2 eggs
• 2 tablespoons light soy sauce
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 tablespoon yellow curry powder
• 2 1/2 cups cooked jasmine rice (preferably day-old chilled rice)
• 7 oz or 1 cup sweet fresh pineapple (chunked)
• 3 stalks of green onions (finely chopped)
• 1/4 cup cashew nuts (optional but recommended)

Instructions

1. 1

   Heat oil in a wok or large skillet over medium heat. Add minced garlic and stir until fragrant and golden.

2. 2

   Add sliced chicken and stir-fry until it's nearly cooked through, about 80%.

3. 3

   Toss in diced carrots and onions. Stir-fry for another minute until slightly softened.

4. 4

   Push everything to one side of the wok and crack in the eggs. Let them set slightly, then scramble and mix through the other ingredients.

5. 5

   Season with light soy sauce, white sugar, salt, and yellow curry powder. Stir well to coat everything evenly.

6. 6

   Add the cooked rice, breaking apart any clumps, and mix until the rice is fully coated in the curry sauce.

7. 7

   Gently mix in the pineapple chunks, cashews (if using), and sliced green onions. Toss to combine, and serve hot—bonus points if you serve it in a pineapple shell!