Thai Pineapple Fried Rice
Khao pad sapparot is Thai pineapple fried rice, where sweet, salty and spiced sit together very naturally. We use day-old jasmine rice so the grains jump around the hot pan separately instead of clumping. A little curry powder gives a warm golden colour, and serving it in a pineapple half turns a weeknight dinner into an occasion.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Level
- Easy
- Per serving
- 580 kcal
Ingredients
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What to use instead
Canned pineapple chunks in juice work instead of fresh — drain them well. Swap the shrimp for diced chicken, stir-fried until cooked through.
Makes: 4 servings
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Method
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Step 1: Prep the pineapple
Halve the pineapple lengthways, leaves and all. Cut around the flesh 1 cm in from the skin and scoop it out with a spoon. Cut away the tough core and dice 300 g of the flesh into 1.5 cm cubes. Keep the shells for serving.
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Step 2: Toast the cashews
Toast the cashews in a dry pan for 3 minutes, stirring, until golden. Tip into a bowl.
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Step 3: Cook shrimp and eggs
Heat 1 tbsp oil in a wok over high heat and stir-fry the shrimp for 1–2 minutes until pink. Move to a plate. Add a little more oil, pour in the beaten eggs and stir into soft scrambled egg, then add to the shrimp.
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Step 4: Fry the onion
Add the rest of the oil and fry the finely chopped onion for 2 minutes, then the garlic for 30 seconds.
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Step 5: Fry the rice
Break up the rice with your hands so there are no clumps and add it to the wok. Stir-fry over the highest heat for 3–4 minutes until the grains are piping hot and start to jump.
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Step 6: Season
Sprinkle the rice with curry powder, add the fish sauce, soy sauce and sugar and toss until evenly golden.
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Step 7: Combine and serve
Return the shrimp and eggs, add the pineapple and raisins and heat through for 2 minutes. Toss in the green onion and cashews. Pile into the pineapple shells, top with coriander and serve with lime.
Tips & variations
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Tip
Freshly cooked rice makes sticky fried rice. Cook it the day before, or at least 2 hours ahead, spread it thinly on a tray and chill uncovered in the fridge.
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Swap
Canned pineapple chunks in juice work instead of fresh — drain them well. Swap the shrimp for diced chicken, stir-fried until cooked through.
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Variation
For a vegetarian version, use tofu instead of shrimp and an extra spoonful of soy sauce instead of fish sauce.
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Storage
Keeps in the fridge for up to 2 days; reheat in a very hot pan. Don’t leave cooked rice at room temperature for more than an hour.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 580 kcal | 2,320 kcal |
| Protein | 22 g | 88 g |
| Fat | 18 g | 72 g |
| Carbohydrates | 82 g | 328 g |
Approximate values calculated from standard ingredient data.
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