Even though I prepared this dish a few hours ago, the scent still just barely lingers. And it is fantastic. I don’t think my realtor would be too happy if we had a showing (after all, no smell is the best smell when selling a house!) but I could just bathe in this scent if it were possible. Ginger, lime, curry, and coconut…smells like summer. I’ve really been trying to branch away from comfort food- but this dish itself could be considered that to me. And it’s basically pretty healthy. Score!


-1-½ Cup Jasmine Rice
-14 Ounces Canned Coconut Milk
-1 Pound Chicken
-2 Tablespoons Oil
-1 teaspoon Curry Powder
-1 Bunch Green Onions, Chopped And Separated Whites And Greens
-1-½ Strip Minced Ginger
-3 Cloves Garlic, Minced
-1 Cup Frozen Peas
-1 Cup Diced Pineapple, Fresh Of Canned
-⅓ Cups Chopped Basil Or Cilantro
-½ whole Lime, Juiced
-2 Eggs
-Tomatoes, Cucumbers, And Lime Wedges, For Garnish

Precook rice in coconut milk instead of water. I used a rice cooker for convenience. Use 1 1/2 cups Jasmine rice with 3 cups of coconut milk.

While rice is cooking, chop the green onions, ginger, and garlic cloves.

Cut chicken into small pieces, or shred leftover chicken. Put in pan pre-heated with oil, add curry, and cook until done.
Add white parts of green onions, stir for one minute. Add garlic and ginger and cook for another minute.

Add rice, peas, pineapple, and the green parts of the green onion. Squeeze lime juice over the skillet. Stir and cook for another 1-2 minutes until peas are warmed through.

Whisk eggs in a small bowl with a pinch of salt. Scramble eggs until done.To serve, put fried rice in a small bowl. Place a plate on top of the bowl and flip over.

Garnish with tomatoes, lime slices, and/or cucumbers.