Pineapple Curry Chicken Fried Rice

1. 1

   Combine water and rice in a saucepan over high heat and bring to a boil. Lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Set the rice aside.

2. 2

   Whisk the fish sauce, pineapple juice, and curry powder together in a small bowl.

3. 3

   Heat oil in a large skillet or wok over medium-high heat until it shimmers. Cook and stir the chicken and the onion in the hot oil until the chicken is no longer pink and the onions are translucent, about 5 minutes.

4. 4

   Stir in the cooked rice, pineapple chunks, and the curry mixture; cook and stir until the rice is hot, 5 to 10 minutes.

• Calories 398.93 kcal Moderate
• Protein 20.43 g Good Source
• Carbs 68.93 g Moderate
• Total Fat 4.49 g Moderate
• Saturated Fat 0.85 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 61.25 mg High
• Sodium 730.67 mg High
• Fiber 1.86 g Low Source
• Sugar 26.15 g High
• Added Sugar 4.98 g Moderate
• Calcium 33.5 mg Low Source
• Iron 2.08 mg Moderate
• Potassium 320.86 mg Low Source
• Vitamin A 0.22 mcg_rae Low Source
• Vitamin C 12.85 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Gluten
• Onions 🧅