Thai
Khao Pad Sapparot
Thai pineapple fried rice balances fragrant jasmine rice, sweet pineapple, curry powder, prawns, and roasted cashews. The rice should be dry and separate, with a gentle wok aroma and bright pops of fruit.
Watch it madeCherry’s Home Cooking · 1:01
Ingredients
- Cooked jasmine rice, chilled overnight3 cups
- Fresh pineapple, cut into small bite-size pieces1 cup
- Raw prawns, peeled and deveined180g
- Eggs2
- Garlic, finely chopped3 cloves
- Shallot, finely sliced1 small
- Carrot, small dice1/4 cup
- Onion, small dice1/4 cup
- Spring onions, sliced2
- Roasted cashews1/4 cup
- Raisins2 tablespoons
- Neutral oil2 tablespoons
- Thai fish sauce1 tablespoon
- Light soy sauce2 teaspoons
- Oyster sauce2 teaspoons
- Curry powder1 teaspoon
- White sugar1/2 teaspoon
- White pepper1/4 teaspoon
- Cucumber slices, for servingas needed
- Lime wedges, for serving2
- Fresh coriander leaves, for serving2 tablespoons
Method
- Break up the chilled jasmine rice with your fingers so the grains are loose and separate.
- Stir together the fish sauce, light soy sauce, oyster sauce, curry powder, sugar, and white pepper in a small bowl.
- Heat a wok over high heat until very hot, then add 1 tablespoon of oil and sear the prawns just until pink and nearly cooked through; remove them to a plate.
- Add the remaining oil to the wok, then stir-fry the garlic and shallot for a few seconds until fragrant but not browned.
- Add the carrot and onion and stir-fry for about 1 minute until slightly softened.
- Push the vegetables to one side, crack in the eggs, and scramble until softly set.
- Add the rice and toss firmly over high heat, pressing out any clumps so every grain heats through.
- Pour the seasoning mixture around the sides of the wok and toss until the rice is evenly golden and fragrant.
- Return the prawns to the wok, then add the pineapple, raisins, and cashews and stir-fry briefly until everything is hot; avoid cooking the pineapple too long.
- Turn off the heat and fold in the spring onions.
- Serve immediately, garnished with coriander, cucumber slices, and lime wedges, ideally in a hollowed pineapple half if available.
Common questions
Can I substitute the prawns in Khao Pad Sapparot if I don’t eat seafood?
Yes. Use diced chicken thigh, cooked shredded chicken, firm tofu, or prawns-style mushrooms. Sear protein first, remove it, then add it back at the end so it stays tender and doesn’t overcook.
How long does this pineapple fried rice take to cook once everything is prepped?
The stir-frying itself takes about 8–10 minutes. If your rice is already chilled and ingredients are cut, the dish comes together quickly, so prep time is the longest part.
What are the most common mistakes when making pineapple fried rice?
Using warm rice, overcrowding the wok, and cooking on low heat are the main mistakes. Warm rice turns mushy, low heat steams instead of fries, and overcrowding stops the rice from getting separated and fragrant.
How should I store leftover pineapple fried rice, and can I reheat it?
Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Reheat in a hot pan or wok with a splash of water or oil; microwave works too, but the rice will be less crisp.
What should I serve with Khao Pad Sapparot?
It works well on its own, but a simple cucumber salad, extra spring onions, lime wedges, or a fried egg make a good meal. For a Thai-style spread, serve it with a light soup or grilled meat.