Thai-Inspired Basil Chicken Rice Bowl with Pineapple

Colorful rice bowl topped with stir-fried ground chicken, bell pepper, pineapple slices, and a sunny-side-up egg, garnished with fresh basil Juicy ground chicken, sweet pineapple, and a touch of spice—this rice bowl is a perfect harmony of flavors with a savory depth and a tropical lift.

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Ingredients

2 Servings

2 bowls cooked rice (about 1 1/2 cups each)
7 oz ground chicken
1/2 red or yellow bell pepper
1/4 onion
2 slices canned pineapple
2 fried eggs
5 fresh basil leaves
[A] 1 packet Kayanoya Original Mushroom Stock Powder (remove from the packet)
[A] 1 clove garlic, minced
[A] 1 dried red chili pepper, sliced into rings
[A] 1 1/2 tbsp Kayanoya Double-Aging Soy Sauce
[A] 2 tsp curry powder
[A] 1 tsp sugar
Vegetable oil (for cooking)

Directions

Cut the bell pepper and onion into 1/2-inch cubes.
Heat half of the vegetable oil in a skillet over medium heat. Grill the pineapple slices on both sides until lightly browned, then set aside.
In the same skillet, add the remaining oil and sauté the chopped vegetables and ground chicken. Add all [A] ingredients and cook until the chicken is done. Tear the basil leaves and stir them in. Remove from heat.
Serve the stir-fried chicken mixture over bowls of rice. Top with the grilled pineapple and a fried egg.