Ingredients

For the Chicken

• 2¼ lbs (1,020 g) boneless skinless chicken thighs, cut into bite-size pieces

• 3 tbsp (45 ml) fish sauce

• ¾ tsp (1.5 g) white pepper

• 3 tbsp (42 g) neutral oil

For the Rice

• 9 cups (1,350 g) cooked Thai long-grain rice, cold

• 6 tbsp (84 g) neutral oil

• ¾ cup (90 g) shallots, thinly sliced

• 6 cloves (30 g) garlic, minced

• 6 large (300 g) eggs, beaten

• 3 cups (450 g) fresh pineapple, medium dice

• 1½ cups (180 g) roasted unsalted cashews

• ¾ cup (90 g) scallions, sliced

• 3 tbsp (45 ml) fish sauce

• 3 tbsp (45 ml) light soy sauce

• 6 tsp (18 g) curry powder

• 3 tsp (12 g) sugar

Method

1. Toss chicken with fish sauce and white pepper.

2. Heat oil in a wok over high heat. Cook chicken in batches until fully cooked and lightly browned. Remove and set aside.

3. Add remaining oil. Add shallots and garlic; stir-fry until fragrant.

4. Add eggs and scramble until just set.

5. Add cold rice and toss until heated through and separated.

6. Sprinkle in curry powder, then add fish sauce, soy sauce, and sugar. Toss until evenly seasoned.

7. Add pineapple and cashews. Stir-fry 1–2 minutes until hot.

8. Return chicken to the wok. Add scallions and toss to combine.

Additional Notes

• You can make the eggs however you want. You saw how I did it in the video—this recipe just shows one method. Get the eggs into the rice, or don’t. The world is yours.

• Traditionally, chicken breast might be used here, but I don’t use chicken breast. That was a deliberate choice.

• This is an example of the kind of meal-prep videos I want to do without tracking macros. Like many of my other recipes, this was made in a large batch to last about a week. If you want less, just scale it down.