A vibrant stir-fry that combines the savory flavors of chicken and bacon with tropical ingredients like pineapple and shrimp, all seasoned with a touch of curry for a delightful twist.
Ingredients
4 slices bacon
2 medium shallots
1 pound chicken breast
4 teaspoons curry powder
1 tablespoon oil
2 large egg yolks
2 cups cooked rice
1 medium chile pepper
1/4 cup fresh cilantro
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
1 cup shrimp
1 cup pineapple chunks
2 stalks green onions
Method
Start by heating a large skillet or wok over medium-high heat. Add diced bacon and let it cook for around 10 minutes until crispy. Once cooked, transfer the bacon to a paper towel to absorb excess fat, leaving the drippings in the skillet.
In the same skillet, add chopped shallots and sauté for 1 to 2 minutes until they become fragrant and slightly golden.
Add the chicken pieces to the skillet, allowing them to sear without stirring for about 45 seconds to 1 minute until one side is golden brown. Then stir the chicken for even cooking for another minute, followed by sprinkling in 2 teaspoons of curry powder and mixing thoroughly.
Make a small well in the center of the chicken mixture and drizzle a bit of oil into it. Crack in the egg yolks and scramble them for 1 to 2 minutes until just set. Then, add cooked rice, breaking up any clumps.
Incorporate chopped chile pepper, fresh cilantro, soy sauce, the remaining 2 teaspoons of curry powder, fish sauce, and a pinch of sugar. Add shrimp to the skillet and cook until they turn pink and are fully cooked, which should take about 2 minutes. Finally, fold in pineapple chunks, sliced green onions, and the crispy bacon to complete the dish.
