Thai Fried Rice with Pineapple and Chicken

1. 1

   Put the bacon in a wok or large skillet over medium-high heat; cook, stirring, until crisp, about 10 minutes. Lift the bacon out with a slotted spoon to a paper towel-lined plate; set aside. Keep the bacon drippings in the wok.

2. 2

   Cook and stir the shallots in the bacon drippings over medium-high heat until fragrant and lightly browned, 1 to 2 minutes.

3. 3

   Stir the chicken into the shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; then stir. Continue cooking until the chicken is browned, about 1 minute. Add 2 teaspoons curry powder and stir to coat the chicken.

4. 4

   Make a well in the center of the chicken and pour the oil into the center; add the egg yolks. Cook and stir the egg yolks until set, 1 to 2 minutes. Add the rice and stir, breaking up the rice.

5. 5

   Stir the chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into the rice mixture; add the shrimp and cook until the shrimp is cooked through and pink, about 2 minutes. Fold the pineapple, green onions, and bacon into the rice mixture.

• Calories 493.84 kcal High
• Protein 21.21 g Good Source
• Carbs 86.53 g Moderate
• Total Fat 6.34 g Moderate
• Saturated Fat 1.94 g Moderate
• Trans Fat 0.02 g High
• Cholesterol 160.34 mg High
• Sodium 443.49 mg Moderate
• Fiber 1.82 g Low Source
• Sugar 1.55 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 47.06 mg Low Source
• Iron 1.53 mg Low Source
• Potassium 248.98 mg Low Source
• Vitamin A 34.99 mcg_rae Low Source
• Vitamin C 1.96 mg Low Source
• Vitamin D 0.9 mcg Low Source

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

• Shellfish 🦐
• Fish 🐟
• Eggs 🥚
• Soy 🌱
• Wheat 🌾
• Gluten