Thai Fried Rice with Pineapple and Chicken

Ingredients

• 3 slices bacon diced
• 4 ounces chicken breast cut into small cubes
• 2 tablespoons cilantro leaves whole
• 3 cups jasmine rice cooked
• 4 teaspoons curry powder divided
• 3  egg yolks beaten
• 2 teaspoons fish sauce 
• 3  green onions finely chopped
• 0.3 cup pineapple fresh chopped
• 3  shallots sliced
• 1 tablespoon soya sauce 
• 1  thai bird chile pepper red finely chopped
• 4 ounces tiger prawns deveined peeled
• 0.5 teaspoon sugar white

Equipment

• frying pan
• wok
• slotted spoon

Directions

1. Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes.
2. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
3. Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute.
4. Add 2 teaspoons curry powder; stir until chicken is coated.
5. Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes.
6. Add rice and stir, breaking up rice.
7. Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.