Khao Pad Sapparot (Pineapple Fried Rice)
Experience the vibrant flavors of Thailand with this quick and satisfying Khao Pad Sapparot. Fragrant jasmine rice is stir-fried with juicy shrimp and chicken, sweet pineapple, crunchy cashews, and a savory-sweet sauce, creating a delightful balance of textures and tastes in every bite. This colorful dish is perfect for a flavorful weeknight dinner.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 715 kcal
Allergen information: may contain crustaceans, eggs, fish, gluten, molluscs, nuts, soy, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 4 cupcooked jasmine rice, day-old, chilled
- 1.5 cuppineapple, diced
- 250 gshrimp, peeled and deveined
- 200 gchicken breast, cut into small pieces(optional)
- 0.5 pcsyellow onion, diced
- 2 clovegarlic, minced
- 0.5 pcsred bell pepper, diced
- 0.5 cupcarrot, diced
- 0.25 cupcashew nut, roasted
- 2 tbspraisin
- 2 pcsegg, beaten
- 2 tbspvegetable oil
sauce
- 2 tbspsoy sauce
- 1 tbspfish sauce
- 1 tbspoyster sauce
- 1 tspcurry powder
- 1 tspsugar
garnish
- 2 tbspgreen onion, chopped
- 2 tbspfresh cilantro, chopped
Equipment
Wok or large skillet (12-inch) · Spatula · Small mixing bowl · Whisk · Cutting board · Chef's knife
The method
Step by step
- 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.
About 2 min
Cook’s note: Whisking thoroughly ensures all the flavors are evenly distributed throughout the dish.
- 2
Dice the yellow onion, red bell pepper, and carrot into small, uniform pieces, and mince the garlic.
About 5 min
Cook’s note: Uniformly diced vegetables cook more evenly and contribute to a better texture in the fried rice.
- 3
Heat the vegetable oil in a large wok or a 12-inch skillet over medium-high heat until shimmering.
About 1 min
Cook’s note: Ensure the wok is hot enough before adding ingredients to achieve a proper stir-fry and prevent steaming.
- 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.
About 4 min
Cook’s 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
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.
About 3 min
Cook’s note: Shrimp cook very quickly; overcooking will make them tough and rubbery.
- 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.
About 4 min
Cook’s note: Continue to stir constantly to ensure even cooking and prevent burning.
- 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.
About 2 min
Cook’s note: Scrambling the egg separately ensures it cooks properly before being incorporated into the rest of the ingredients.
- 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.
About 3 min
Cook’s 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
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.
About 2 min
Cook’s note: Mix thoroughly to distribute the sauce evenly, which is key for a balanced flavor in every bite.
- 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.
About 3 min
Cook’s note: Adding the pineapple and cashews at the end preserves their texture and prevents them from becoming too soft.
- 11
Remove the wok from the heat. Garnish the fried rice generously with freshly chopped green onion and cilantro.
Cook’s note: Fresh herbs add a bright, aromatic finish and a pop of color to the dish.
- 12
Serve the Khao Pad Sapparot immediately, ideally in a hollowed-out pineapple half for an impressive presentation.
Per serving
Nutrition
- Calories
- 714.8kcal
- Protein
- 44.3g
- Carbs
- 95.9g
- Fat
- 17g
- Fibre
- 5.6g
- Sugar
- 13.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
For an authentic presentation, serve this fried rice in a hollowed-out pineapple half. This dish pairs wonderfully with a crisp, light beer or a refreshing iced tea. Feel free to adjust the spice level by adding a pinch of chili flakes to the sauce. You can also substitute chicken or shrimp with tofu for a vegetarian option.
Store leftover pineapple fried rice in an airtight container in the refrigerator.
Reheat in a microwave until hot, or stir-fry in a lightly oiled pan over medium heat until warmed through, adding a splash of water or broth if it seems dry.