Pineapple Chicken Fried Rice

Heat a wok or large skillet over medium-high heat and add the bacon; cook, stirring constantly until it reaches a crispy state, approximately 10 minutes. Transfer the cooked bacon to a paper towel-lined plate and set it aside for later use. Reserve the rendered fat from the bacon in the wok.

In the same wok, heat the reserved bacon drippings over medium-high heat and sauté the shallots until they become fragrant and lightly browned, around 1 to 2 minutes.

Add the chicken to the wok with the shallots and cook without stirring until it develops a browned surface on one side, roughly 45 seconds to 1 minute; then stir. Continue cooking the chicken until it is evenly browned, approximately 1 minute. Add 2 teaspoons of curry powder and stir until the chicken is evenly coated.

Create a depression in the center of the cooked chicken and pour oil into it; crack in the egg yolks. Cook, stirring constantly until the egg yolks are set, around 1 to 2 minutes. Add cooked rice and stir until it's well combined; break up any clumps of rice.

Combine chile pepper, cilantro, soy sauce, the remaining 2 teaspoons of curry powder, fish sauce, and sugar in a bowl; mix well. Add the cooked shrimp to the rice mixture and cook until it's fully cooked through and pink, approximately 2 minutes. Fold in the pineapple, green onions, and cooked bacon into the rice mixture.