Pina Colada Thai Fried Rice
- Reviews 3
Ready In: 2 hrs 40 mins
Serves: 4
Ingredients
- 1 cup basmati rice
- 1 teaspoon salt
- 1⁄2 cup newman own pineapple salsa
- 1⁄2-1 teaspoon red curry paste
- 4 teaspoons oil
- 2 large eggs, beaten
- 1 medium onion, chopped fine
- 1 garlic clove, minced
- 8 ounces boneless skinless chicken breasts, cut crosswise into 1/4 inch thick strips
- 1⁄2 cup unsweetened coconut milk
- 1 cup fresh pineapple chunk (about 1/4 pineapple, chopped)
- 2⁄3 cup chopped fresh basil
Directions
- In 2-quart saucepan, bring 2 cups water to a boil; add rice and salt.
- Reduce heat to low; cover and simmer 18 minutes.
- Chill in 1-quart covered bowl at least 2 hours until cold.
- Whisk pineapple salsa and red curry paste together until smooth.
- In nonstick 12-inch skillet, heat 1 teaspoon oil over medium heat.
- Add eggs and scramble; remove from skillet and set aside.
- In same skillet, heat 1 tablespoon vegetable oil over medium heat.
- Add onion and cook, stirring occasionally, until golden and tender.
- Add garlic and cook, stirring, 1 minute.
- Increase heat to medium-high; add chicken and cook 4-5 minutes until golden and cooked through.
- Add chilled rice, coconut milk and salsa mixture to skillet and mix well.
- Add pineapple cubes, scrambled eggs and 1/3 cup basil, tossing to mix well.
- To serve, remove skillet from heat; spoon contents into a serving bowl; garnish with remaining basil.
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