A 15 minute meal that instantly transports you to the Land of Smiles.
One of my favourite recipes for busy weeknights, or even for lunches in the office. Whenever I’m missing a bit of the tropical sunshine, this is my go-to dish. Not only is it super easy to make, it’s also healthy and ridiculously yummy! To make this dish vegetarian, simply swap out fish sauce for light soy sauce and opt for tofu/quorn instead of chicken.
You Will Need
In a bowl, add the diced chicken pieces and marinade ingredients and mix well to combine. Leave it to marinate for 15 minutes.
In a wok or a large frying pan, heat up 2 tablespoons of oil until hot. Sear the chicken until done, then remove with a slotted spoon and set aside.
Add more oil to the wok if needed, then add the egg and scramble slightly. When the egg is halfway cooked, add the rice and toss to mix. Add the diced onions and mix well.
Add soy sauce, fish sauce, sugar, salt, curry powder and white pepper to the rice and toss well until the seasoning is evenly distributed.
Add the pineapple, raisins (if using), cashews and chicken into the wok and mix well. Toss until the pineapple starts to darken slightly and the rice is dry.
Turn off the heat and add in tomatoes and spring onions.
Serve on a plate or in a pineapple bowl. Top it with extra spring onions and pork floss (if using).