Pina Colada Thai Fried Rice
"Came across this at the Newman's Own website. Chicken and pineapple salsa and red curry paste--three of my favorites together! If need be, you can substitute 1 tsp curry powder plus 1 tsp chili powder for the red curry paste in the recipe. Don't mistake cream of coconut for unsweetened coconut milk. Cooking time is time to both cook and chill rice (although I would make the rice in a rice cooker rather than on the stove and omit the salt)."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (287.1 g)
- Calories 324.3
- Total Fat - 12.6 g
- Saturated Fat - 3.1 g
- Cholesterol - 155.7 mg
- Sodium - 1182.2 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 2.2 g
- Sugars - 8.3 g
- Protein - 25.1 g
- Calcium - 108.2 mg
- Iron - 2.1 mg
- Vitamin C - 23.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In 2-quart saucepan, bring 2 cups water to a boil; add rice and salt.
Step 2
Reduce heat to low; cover and simmer 18 minutes.
Step 3
Chill in 1-quart covered bowl at least 2 hours until cold.Whisk pineapple salsa and red curry paste together until smooth.
Step 4
Whisk pineapple salsa and red curry paste together until smooth
Step 5
In nonstick 12-inch skillet, heat 1 teaspoon oil over medium heat.
Step 6
Add eggs and scramble; remove from skillet and set aside.
Step 7
In same skillet, heat 1 tablespoon vegetable oil over medium heat.
Step 8
Add onion and cook, stirring occasionally, until golden and tender.
Step 9
Add garlic and cook, stirring, 1 minute.
Step 10
Increase heat to medium-high; add chicken and cook 4-5 minutes until golden and cooked through.
Step 11
Add chilled rice, coconut milk and salsa mixture to skillet and mix well
Step 12
Add pineapple cubes, scrambled eggs and 1/3 cup basil, tossing to mix well.
Step 13
To serve, remove skillet from heat; spoon contents into a serving bowl; garnish with remaining basil.
Tips
No special items needed.
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