Khao Pad Sapparod Thai Pineapple Rice
Transport your taste buds to the vibrant streets of Thailand with Khao Pad Sapparod, a tantalizing Thai Pineapple Fried Rice that brings together the perfect balance of sweet, savory, and spicy flavors. This quick and easy recipe features fragrant jasmine rice stir-fried with juicy chunks of fresh pineapple, tender shrimp, roasted cashews, and a colorful medley of vegetables, all seasoned with soy sauce, fish sauce, and a hint of aromatic curry powder. Garnished with fresh cilantro and served in a hollowed pineapple shell for a stunning presentation, this dish is as delightful to look at as it is to eat. Perfect for weeknight dinners or exotic entertaining, this crowd-pleaser is ready in under 40 minutes and delivers authentic Thai flavors in every bite.
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Recipe Information
Ingredients
- 3 cups Jasmine rice (cooked and chilled overnight)
- 1 cup Fresh pineapple (diced)
- 1 cup Shrimp (peeled and deveined)
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 small Onion (finely chopped)
- 0.5 cup Green peas (frozen or fresh)
- 0.5 cup Carrot (diced)
- 0.5 cup Cashews (roasted)
- 2 large Eggs
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Curry powder
- 1 teaspoon Sugar
- 2 stalks Green onions (sliced)
- 2 tablespoons Cilantro (chopped, optional for garnish)
- 0.25 teaspoons Red chili flakes (optional for spice)
- 1 whole Pineapple shell (optional, for serving)
Instructions
Prepare your jasmine rice a day in advance and refrigerate overnight to prevent clumping when stir-frying.
If using a fresh pineapple, cut it in half lengthwise and hollow out one half to create a shell for serving. Cut the removed pineapple flesh into small cubes. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and fully cooked. Remove the shrimp and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and chopped onion, and sauté until fragrant (about 1-2 minutes).
Add diced carrot and cook for another 2 minutes, followed by green peas and cashews. Stir everything together.
Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix them into the vegetables.
Add the chilled jasmine rice to the pan, breaking up any clumps with a spatula. Stir everything together until thoroughly mixed.
Season the rice with soy sauce, fish sauce, curry powder, and sugar. Stir-fry for 2-3 minutes, ensuring the rice is evenly coated with the seasonings.
Return the cooked shrimp to the pan, along with the diced pineapple and green onions. Stir-fry for another 1-2 minutes, allowing the flavors to meld.
Taste and adjust seasoning if necessary. Sprinkle with red chili flakes if you like a bit of heat.
Garnish with chopped cilantro and transfer the fried rice to the hollowed pineapple shell for an authentic presentation (optional).
Serve hot and enjoy your Khao Pad Sapparod!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 9.4 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
