Pina Colada Thai Fried Rice - cooking recipe

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

Preparation

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.