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Thai Pineapple Fried Rice (Khao Pad Supparot)

Servings: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 1 small Pineapple
  • 3 cups cooked Jasmine Rice
  • 200 grams cubed Chicken Breast
  • 2 whole Eggs
  • 1 medium, diced Carrot
  • 1 medium, diced Onion
  • 3 cloves minced Garlic
  • 3 tablespoons low-sodium Soy Sauce
  • 1 teaspoon Curry Powder
  • 1 cup peeled, deveined Raw Shrimp
  • 2 sliced Spring Onions
  • 1/4 cup roasted Cashews

Instructions:

  1. Cut the pineapple in half lengthwise. Remove the flesh and cut it into bite-sized pieces. Set aside.
  2. Heat some oil in a pan over medium heat. Add the chicken and cook until it is browned and cooked through. Remove and set aside.
  3. In the same pan, add a little more oil and scramble the eggs. Once the eggs are cooked, remove and set aside.
  4. In the same pan, add the onions and garlic and sauté until they are soft and fragrant.
  5. Add the diced carrot to the pan and cook until it is tender.
  6. Add the jasmine rice, pineapple pieces, shrimp, soy sauce, and curry powder. Mix everything together thoroughly so that all the rice is coated in the sauce.
  7. Add the cooked chicken and eggs back into the pan. Stir everything together.
  8. Before serving, mix in the spring onions and cashews. Serve the fried rice in the hollowed-out pineapple shells for an extra touch.
  9. Enjoy this delicious and healthy Thai breakfast!