RECIPE Thai Pineapple Shrimp Fried Rice Khao Pad Sapparod

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There are various versions of Pineapple Fried Rice in many cuisines. Of course, I like the Thai version the best. The sweet, juicy pieces of pineapple go so well with jasmine rice. Crunchy cashews add texture and some raisins complete the balance of sweet and savory.

It can be a great main dish or side dish for a summer BBQ.

Ingredients:

2 cups – cooked rice (cook less water than normal, or overnight cooked)
1 cup – chunks fresh or canned pineapple
½ lb – peeled and deveined shrimps, can be substituted with any protean
½ cub – diced onion
½ cub – diced carrot or peas (fresh or frozen)
2 stalks – green onion
2 eggs
23 tbsp – cooking oil
1 tbsp – soy sauce
1 tbsp – fish sauce
1 tbsp – minced Garlic
1 tsp – sugar
1 tsp –curry powder
¼ tsp – white pepper

¼ cub – unsalted fried cashew nuts – optional
2 tbsp – raisins – optional
13 chili or jalapeno optional

Cooking instruction:

STEP 1
To prepare the pineapple, using a sharp knife carefully cut the pineapple in half lengthways. Using the tip of a knife, cut around the edge of the pineapple being careful not to cut through the skin to form a bowl shape.

Then slice down and across. Use a spoon to scoop out the pineapple pieces. Discard the core and set it aside. We need only 1 cup for this recipe.

STEP 2
At medium heat, add vegetable oil, garlic, chili, and onion. Stirfry for one minute until the onion is soft and fragrant. Add the prawns and carrot (if using raw carrot) stirfry until almost cooked. Push ingredients to the sides of the wok and add the egg into the middle. Allow to set for a minute and then stirfry to combine.

Add the rice, curry powder, soy sauce, fish sauce, sugar, and pepper. Stirfry until well combined.

Add pineapple, cooked carrot, raisin, cashews, green onion, white pepper and toss to combine.

Serve in your pineapple bowl.

#thaifriedrice #thaifood #pineapplefriedrice