Thai Pineapple Fried Rice Pad Kao Saparod
Take your taste buds on a tropical journey with Thai Pineapple Fried Rice (Pad Kao Saparod), a vibrant and flavor-packed dish that perfectly balances sweet, savory, and aromatic spices. This beloved Thai recipe features fluffy jasmine rice—ideally day-old for the perfect texture—stir-fried with juicy chunks of pineapple, tender shrimp, chicken, and a medley of colorful vegetables. Infused with yellow curry powder, fish sauce, and a touch of sugar, each bite is an explosion of bold flavors, while roasted cashews add a delightful crunch. Serve it in a hollowed-out pineapple shell for a stunning presentation, and garnish with fresh cilantro and lime wedges for an authentic tropical flair. Whether it's a weeknight dinner or a crowd-pleasing dish for entertaining, this quick and easy 20-minute wonder is sure to impress.
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Recipe Information
Ingredients
- 3 cups jasmine rice (preferably day-old, cooked rice)
- 1 cup pineapple (diced, fresh or canned)
- 8 shrimp (peeled and deveined)
- 1 piece chicken breast (sliced thinly)
- 2 eggs
- 1 teaspoon yellow curry powder
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 pinch white pepper (ground)
- 3 shallots (chopped)
- 2 cloves garlic (minced)
- 1 small carrots (diced)
- 1 cup frozen peas
- 2 stalks green onions (sliced)
- 1 cup cashew nuts (roasted)
- 3 tablespoons vegetable oil
- 4 lime wedges
- 1 handful cilantro leaves (for garnish)
Instructions
Prepare the jasmine rice ahead of time and let it cool completely to prevent clumping during cooking.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and chicken slices, cooking until the shrimp turn pink and the chicken is no longer pink (about 3-4 minutes). Remove from the wok and set aside.
Add the remaining 2 tablespoons of vegetable oil to the wok. Add the shallots and garlic, stirring until fragrant (about 1-2 minutes).
Push the shallots and garlic to one side of the wok. Crack the eggs into the empty space and scramble them until they are mostly cooked, then mix them with the shallot-garlic mixture.
Add the diced carrots, peas, and pineapple to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
Add the yellow curry powder, soy sauce, fish sauce, sugar, and white pepper. Mix well to evenly coat the ingredients.
Add the cooked jasmine rice to the wok, breaking up any clumps with your spatula. Toss everything together to ensure the rice is evenly coated with the seasoning mixture.
Return the cooked shrimp and chicken to the wok, and stir in the roasted cashew nuts and green onions. Cook for another 2 minutes, mixing well.
Remove the wok from heat. Serve the pineapple fried rice on a plate or in a hollowed-out pineapple shell for an authentic Thai presentation.
Garnish with fresh cilantro leaves and garnish with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 14.9 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 168 mg | 13% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1193 mg | 25% | |
*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.
