Fried Rice with Curry Pineapple

Fried Rice with Curry Pineapple challenges expectations with its surprisingly harmonious blend of curry and pineapple flavors, proving that these seemingly contrasting elements can create a delicious and unique culinary experience. This delightful dish is accessible at restaurants, but its preparation at home offers a rewarding and tasty meal option.

To create Fried Rice with Curry Pineapple, white rice is cooked in a saucepan with water until tender, absorbing the flavors as it simmers. The cooked rice is then set aside. In a small bowl, a mixture of curry powder, Asian fish sauce, and pineapple juice is combined, setting the stage for the distinct flavors to come together.

In a large skillet or wok, vegetable oil is heated until it shimmers, and boneless chicken meat, cubed, is cooked with sliced onions until the chicken is no longer pink and the onions are translucent. The cooked rice is introduced, along with pineapple chunks and the curry mixture. The entire dish is cooked and stirred until the fried rice is hot, allowing the flavors to meld over 5 to 10 minutes.

A noteworthy tip is shared – fried rice achieves its best texture when the rice has been cooked one or more days beforehand. This adds to the dish’s depth and enhances the overall experience.

In conclusion, Fried Rice with Curry Pineapple invites individuals to venture beyond conventional flavor combinations and savor the unexpected harmony of curry and pineapple. The simplicity of the recipe, coupled with the vibrant flavors, makes it an enjoyable option for those seeking a delicious homemade meal. Whether enjoyed at a restaurant or made in the comfort of one’s kitchen, this dish promises a delightful culinary journey with each bite.

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Ingredients

Directions to make Fried Rice with Curry Pineapple

1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
2. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes.
4. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.

Note: Fried rice works best when the rice was cooked one or more days beforehand.

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