Pina Colada Thai Fried Rice

• 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

1. In 2-quart saucepan, bring 2 cups water to a boil; add rice and salt.
2. Reduce heat to low; cover and simmer 18 minutes.
3. Chill in 1-quart covered bowl at least 2 hours until cold.
4. Whisk pineapple salsa and red curry paste together until smooth.
5. In nonstick 12-inch skillet, heat 1 teaspoon oil over medium heat.
6. Add eggs and scramble; remove from skillet and set aside.
7. In same skillet, heat 1 tablespoon vegetable oil over medium heat.
8. Add onion and cook, stirring occasionally, until golden and tender.
9. Add garlic and cook, stirring, 1 minute.
10. Increase heat to medium-high; add chicken and cook 4-5 minutes until golden and cooked through.
11. Add chilled rice, coconut milk and salsa mixture to skillet and mix well.
12. Add pineapple cubes, scrambled eggs and 1/3 cup basil, tossing to mix well.
13. To serve, remove skillet from heat; spoon contents into a serving bowl; garnish with remaining basil.

basmati rice, salt, newman own pineapple salsa, red curry, oil, eggs, onion, garlic, chicken breasts, unsweetened coconut milk, pineapple, fresh basil

Taken from www.food.com/recipe/pina-colada-thai-fried-rice-112000 (may not work)