Khao Pad Sapparot (pineapple Fried Rice)

Khao Pad Sapparot, or Pineapple Fried Rice, is a popular Thai dish that combines the sweetness of pineapple with savory flavors and aromatic spices. This colorful and flavorful dish is a perfect balance of sweet, salty, and tangy, making it a delightful meal for any occasion.

Khao Pad Sapparot (pineapple Fried Rice)

Ingredients

  • 3 cups cooked jasmine rice, chilled
  • 1 cup fresh pineapple, diced
  • 1/2 cup firm tofu, diced
  • 1/2 cup cashews, chopped
  • 1/2 cup peas
  • 3 cloves garlic, minced
  • 2 shallots, finely chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons curry powder
  • 1 tablespoon vegetable oil
  • 1/4 cup raisins
  • 2 green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into wedges

Instructions

  1. Heat vegetable oil in a large pan or wok over medium heat.
  2. Add garlic and shallots, and stir-fry for 1-2 minutes until fragrant.
  3. Add tofu and cashews, and cook for another 2-3 minutes until tofu is lightly browned.
  4. Push the ingredients to one side of the pan, and crack the egg into the empty space. Scramble the egg until cooked, then mix it with the rest of the ingredients.
  5. Add cooked rice, pineapple, peas, soy sauce, and curry powder to the pan. Stir-fry for 3-4 minutes until everything is well combined and heated through.
  6. Stir in the raisins, green onions, and cilantro. Remove from heat.
  7. Serve the pineapple fried rice in hollowed-out pineapple halves, and garnish with lime wedges.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
380 per serving
Carbohydrates
55g
Protein
8g
Fat
14g
Fiber
3g

Supplies

Large pan or wok Cooking spoon Knife Cutting board

Tools

Lime squeezer Measuring spoons

Serving suggestions

Serving suggestions: Enjoy Khao Pad Sapparot with a side of cucumber salad and a refreshing Thai iced tea.

Tips & tricks

Tips: For an extra burst of flavor, use day-old rice for better texture and to prevent the dish from becoming mushy.

Cost

$15