Khao Pad Sapparot (Thai Pineapple Fried Rice)

khao pad sapparot (4 of 4)

Khao Pad Sapparot (Khao Pad Sapparod) is a Thai fried rice dish with pineapple. The sweetness of the pineapple complements the shrimp and curry flavors well. This particular recipe combines shrimp, carrots, onions, and pineapple. Chicken can be substituted for the shrimp or omit it to make the meal vegetarian. Just increase the amount of pineapple and vegetables. Shallots and chiles would also be nice additions. Here is a tutorial on how to make a pineapple boat for food presentation. I cut my pineapple completely in half to create two bowls for the table. To create one big boat, cut the pineapple just above the leaves.khao pad sapparot (1 of 4)

This was Evan’s first time trying shrimp. He enjoyed the shrimp and rice, but picked around the pineapple. khao pad sapparot (2 of 4)

Use rice that is at least a day old. Freshly cooked rice has too much moisture. It will clump and tends to become mushy. I use a large wok over high heat. This meal comes together quickly with the heat, so have all the vegetables prepped ahead of time.khao pad sapparot (3 of 4)

Khao Pad Sapparot (Thai Pineapple Fried Rice)

Prep Time: 20 minutes

Cook Time: 10 minutes

4 servings

Khao Pad Sapparot (Thai Pineapple Fried Rice)


3 tablespoons vegetable oil

1 onion, thinly sliced

2 cloves garlic, minced

1/2 pound shrimp, peeled,deveined, and chopped

2 carrots, cut into matchsticks

1 tablespoon curry powder

2 tablespoons fish sauce

2 tablespoons soy sauce

3 cups cooked long grain rice, refrigerated overnight

1 cup pineapple pieces (1/2 small pineapple)

2 green onions, chopped

salt and pepper to taste

In a wok or large pan, drizzle oil over high heat.

Once thoroughly heated, add onions and garlic. Cook until starting to soften and fragrant, about 1 minute. Stir in the shrimp and carrots. Cook, stirring often, until shrimp begins to turn light pink, about 1 minute. Stir in the curry powder, fish sauce, and soy sauce.

Add the rice and pineapple, tossing to combine. Cook until heated through. Season with salt and pepper. Stir in green onions.

Serve immediately.

Adapted from My Kitchen Snippets

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