Thai Pineapple Fried Rice
ID: c560f4cb...
An authentic Thai pineapple fried rice (Kao Pad Sapparod) cooked with aromatic curry powder and coconut rice. Served beautifully in a hand-carved fresh pineapple bowl and topped with perfectly seared shrimp.
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🍳 Cooking Flow
Cut the pineapple in half and scoop out the flesh to create a bowl and bite-sized pineapple cubes. → Cook the jasmine rice with a mixture of coconut milk and water to create aromatic coconut rice. → Sear the shrimp in a hot wok with oil until browned, then remove them and set aside. → Scramble eggs in the wok, toss in the rice, onions, seasonings, and pineapple cubes until toasted and fragrant. → Turn off the heat, stir in cashews, tomatoes, and green onions, then serve inside the pineapple bowl topped with the shrimp.
Cooking Steps
Brief Cooking Order
Cut the pineapple in half and scoop out the flesh to create a bowl and bite-sized pineapple cubes. → Cook the jasmine rice with a mixture of coconut milk and water to create aromatic coconut rice. → Sear the shrimp in a hot wok with oil until browned, then remove them and set aside. → Scramble eggs in the wok, toss in the rice, onions, seasonings, and pineapple cubes until toasted and fragrant. → Turn off the heat, stir in cashews, tomatoes, and green onions, then serve inside the pineapple bowl topped with the shrimp.
Introduction
An authentic Thai pineapple fried rice (Kao Pad Sapparod) cooked with aromatic curry powder and coconut rice. Served beautifully in a hand-carved fresh pineapple bowl and topped with perfectly seared shrimp.
Step 1
Prepare the pineapple bowl: Cut the pineapple in half lengthwise through the crown. Run a small sharp knife around the inside edge of the pineapple halves. Angle the knife to cut out the core first, then score the remaining flesh into 1 cm thick bite-sized pieces. Use a thin spoon to scoop out the pineapple cubes and set them aside.
Step 2
Prepare the dry seasoning mix by combining the curry powder, salt, sugar, and ground white pepper in a small bowl.
Step 3
Prepare the wet seasoning mix by combining the fish sauce and soy sauce in another small bowl.
Step 4
Cook the coconut rice: Add the jasmine rice, water, coconut milk, and optional pandan leaf to a rice cooker and cook normally. Once cooked, fluff the rice and measure out 375g of cooked rice for the recipe.
Step 5
Cook the shrimp: Heat oil in a wok over high heat. Sear the shrimp on one side without moving them to get a nice brown color, then flip and cook the other side until just done. Remove the shrimp from the wok.
Ingredients List
Important Notes
Use fresh pineapple instead of canned for the best balance of sweet and tangy flavors.
Cooking the rice in half coconut milk and half water infuses rich flavor and naturally helps the grains separate, making it perfect for fried rice.
Keep the diced onions crisp by adding them after the rice, rather than frying them at the very beginning.
Add tomatoes and green onions after turning off the heat to preserve their fresh texture and bright color without turning them mushy.
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