Thai Fried Rice with Pineapple and Chicken

Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown 1 to 2 minutes.

Stir chicken into shallots and cook without stirring until browned on one side 45 seconds to 1 minute; stir. Continue cooking until chicken is browned about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.

Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set 1 to 2 minutes. Add rice and stir breaking up rice.

Mix chile pepper cilantro soy sauce remaining 2 teaspoons curry powder fish sauce and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink about 2 minutes. Fold pineapple green onions and bacon into rice mixture.