Khao Pad Sapparod (Thai Pineapple Fried Rice)
A recipe for Khao Pad Sapparod (ข้าวผัดสัปปะรด, Thai Pineapple Fried Rice)! Leftover cooked rice is tossed with shrimp, pineapple, cashews, and spices for an easy and delicious meal.
Servings 4 Servings
Ingredients
- 1 pineapple
- 3 tablespoons (44 milliliters) vegetable oil divided
- 1/2 cup (75 grams) cashews
- 8 ounces (227 grams) shrimp peeled, deveined, and chopped (leave a couple whole for garnish if desired)
- 1 medium onion peeled and diced
- 2 carrots peeled and diced
- 2 cloves garlic peeled and minced
- 2 large eggs
- 1 tablespoon curry powder
- 3 cups (500 grams) cooked long grain jasmine rice refrigerated overnight
- 2 tablespoons (30 milliliters)soy sauce
- 1-2 tablespoon (15-30 milliliters) fish sauce
- 2 teaspoons granulated sugar
- Salt to taste
- 1/4 teaspoon white pepper
- 2 green onions thinly sliced
- Cilantro for garnish
Instructions
To make the pineapple boat:
- Use a sharp knife to cut the pineapple in half lengthwise.
- Use a paring knife to cut an oval around the inside of a pineapple half, leaving about 3/4-1 inch (2-2.5 centimeters) along the edge and being careful not to slice all the way through.
- Cut slices across the inside of the oval about 1 inch (2.5 centimeters) apart, being careful not to cut all the way through.
- Use a large spoon to scoop out the sliced pineapple and transfer it to a medium bowl. Repeat with the other pineapple half to create two boats.
- Discard the core and cut the removed pineapple slices into 1 inch (2.5 centimeter) pieces. Set aside 1 cup (180 grams) to use in the fried rice.
To cook the fried rice:
- In a wok or large pan, drizzle a thin layer of oil over medium heat.
- Add the cashews and cook, stirring constantly, until lightly toasted and fragrant.
- Remove to a bowl and set aside.
- Drizzle a little more oil over high heat and add the shrimp.
- Cook on each side until pink and just cooked through, then remove to a plate and set aside.
- Drizzle a little more oil in the hot pan and add the onions and carrots.
- Once starting to soften, stir in the garlic. Cook until just fragrant, 30 seconds to 1 minute.
- Push the vegetables to one side and add the eggs to the pan. Cook, stirring occasionally, until scrambled and just cooked.
- Stir in the curry powder and add the cooked rice, tossing to coat.
- While stirring, season with the soy sauce, fish sauce, sugar, salt, and pepper.
- Toss in the green onions, pineapple, cooked shrimp, and toasted cashews. Cook until just heated through.
- Serve immediately in the prepared pineapple boats garnished with the whole shrimp and cilantro.