Pineapple Fried Rice

Pineapple Fried Rice (Khao Pad Sapparod) combines day-old jasmine rice, sweet chunks of pineapple, curry powder, and shrimp or chicken into a colorful, slightly sweet-savory dish, traditionally served scooped into a hollowed pineapple shell for presentation.

By YumYum Editorial · Thai

Prep: 30 min · Cook: 25 min · Total: 55 min · Serves 4

Ingredients

• 4 cups cooked jasmine rice, chilled overnight
• 1 cup fresh pineapple, cubed
• 1/2 lb shrimp or chicken, diced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 eggs, lightly beaten
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp curry powder
• 1/4 cup roasted cashews
• 1/4 cup raisins (optional)
• 3 scallions, sliced
• to taste lime wedges, for serving

Instructions

1. Break up the chilled rice with your hands so grains separate freely.
2. Heat oil in a wok over high heat and add garlic, stir-frying a few seconds until fragrant.
3. Add shrimp or chicken and cook through, about 3-4 minutes, then push to one side.
4. Pour beaten eggs into the cleared space and scramble briefly before mixing through.
5. Add rice and curry powder, tossing constantly to coat every grain and break up clumps.
6. Stir in fish sauce and soy sauce, continuing to fry until the rice is heated through and slightly crisp, about 4-5 minutes.
7. Fold in pineapple, cashews, and raisins if using, cooking just 1-2 minutes to warm through without turning the pineapple mushy.
8. Taste and adjust seasoning, then garnish with scallions.
9. Serve hot, optionally spooned into a hollowed pineapple half, with lime wedges on the side.