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.
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