Ingredients
- 1 cup dry basmati rice
- 1 teaspoon salt
- 1/2 cup pineapple salsa (Newman's Own brand is preferred)
- 1/2 to 1 teaspoon red curry paste
- 4 teaspoons oil
- 2 large eggs (beaten)
- 1 medium yellow onion, chopped fine
- 1 garlic clove, minced
- 8 ounces raw boneless skinless chicken breasts (cut crosswise into 1/4 inch thick strips)
- 1/2 cup unsweetened coconut milk
- 1 cup pineapple chunks (fresh, about 1/4 pineapple, chopped)
- 2/3 cup chopped fresh basil
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.