Khao Pad Sapparot (Pineapple Fried Rice)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the sauce by whisking together the soy sauce, fish sauce, oyster sauce, curry powder, and sugar in a small bowl until well combined and the sugar has dissolved.

   Ca. 2 min.

   Kokkens note: Whisking thoroughly ensures all the flavors are evenly distributed throughout the dish.

2. 2

   Dice the yellow onion, red bell pepper, and carrot into small, uniform pieces, and mince the garlic.

   Ca. 5 min.

   Kokkens note: Uniformly diced vegetables cook more evenly and contribute to a better texture in the fried rice.

3. 3

   Heat the vegetable oil in a large wok or a 12-inch skillet over medium-high heat until shimmering.

   Ca. 1 min.

   Kokkens note: Ensure the wok is hot enough before adding ingredients to achieve a proper stir-fry and prevent steaming.

4. 4

   Add the chicken breast pieces to the hot wok and stir-fry, breaking them apart, until they are lightly browned and cooked through, about 3-4 minutes. Remove the cooked chicken from the wok and set it aside in a clean bowl.

   Ca. 4 min.

   Kokkens note: Avoid overcrowding the wok, as this can lower the temperature and cause the chicken to steam instead of sear. Cook in batches if necessary.

5. 5

   Add the shrimp to the same wok and stir-fry until they turn pink and are cooked through, approximately 2-3 minutes. Remove the cooked shrimp and add them to the bowl with the chicken.

   Ca. 3 min.

   Kokkens note: Shrimp cook very quickly; overcooking will make them tough and rubbery.

6. 6

   Add the diced yellow onion, minced garlic, diced red bell pepper, and diced carrot to the wok. Stir-fry for 3-4 minutes until the vegetables begin to soften and become fragrant.

   Ca. 4 min.

   Kokkens note: Continue to stir constantly to ensure even cooking and prevent burning.

7. 7

   Push the cooked vegetables to one side of the wok, creating an empty space. Pour the beaten eggs into the empty space and scramble them until just set and cooked through, about 1-2 minutes. Break the scrambled egg into small pieces with your spatula and then mix it with the vegetables.

   Ca. 2 min.

   Kokkens note: Scrambling the egg separately ensures it cooks properly before being incorporated into the rest of the ingredients.

8. 8

   Add the day-old cooked jasmine rice to the wok. Use your spatula to break up any clumps and stir-fry for 2-3 minutes, allowing the rice to heat through and slightly dry out.

   Ca. 3 min.

   Kokkens note: Using day-old, chilled rice is crucial for achieving the ideal fried rice texture; fresh rice is too moist and will result in a mushy dish.

9. 9

   Pour the prepared sauce evenly over the rice and vegetables. Stir vigorously to combine all ingredients, ensuring every grain of rice is coated with the flavorful sauce.

   Ca. 2 min.

   Kokkens note: Mix thoroughly to distribute the sauce evenly, which is key for a balanced flavor in every bite.

10. 10

    Return the cooked chicken and shrimp to the wok. Add the diced fresh pineapple, cashew nuts, and raisins. Continue to stir-fry for another 2-3 minutes until all ingredients are thoroughly heated through and well combined.

    Ca. 3 min.

    Kokkens note: Adding the pineapple and cashews at the end preserves their texture and prevents them from becoming too soft.

11. 11

    Remove the wok from the heat. Garnish the fried rice generously with freshly chopped green onion and cilantro.

    Kokkens note: Fresh herbs add a bright, aromatic finish and a pop of color to the dish.

12. 12

    Serve the Khao Pad Sapparot immediately, ideally in a hollowed-out pineapple half for an impressive presentation.