I have received more requests for this simple recipe than almost any other. Every-
one loves it.
1 1/2 cups uncooked white rice
3 cups water
1 tablespoon curry powder
2 tablespoons Asian fish sauce
2 tablespoons pineapple juice
1 tablespoon vegetable oil
1 pound boneless chicken meat, cubed
1 medium red bell pepper, sliced
1/2 cup green onions, chopped
1 onion, sliced
1 (20 ounce) can pineapple chunks, drained
1 – Bring the rice and water to a boil in a medium saucepan over medium-high heat.
Reduce heat to medium-low, cover and simmer 20-25 minutes until the rice is ten-
der. All of the liquid in the rice will be absorbed. Set the cooked rice aside.
2 – Mix together curry powder, fish sauce and pineapple juice in a small bowl. Set
3 – Heat the vegetable oil in a large skillet or wok over medium-high heat until the
oil glistens. Gently stir in the chicken, red pepper, green onion and onion. Cook,
stirring constantly, until the chicken is no longer pink and the onions are translu-
cent (about 5-8 minutes). Eagerly stir in the cooked rice, pineapple chunks and
curry mixture. Cook and stir for an additional 10 minutes. Enjoy!!