Pineapple Fried Rice (Kao Pad Sapparod)
ID: dae50757...
A classic and popular Thai street food dish that perfectly balances sweet, savory, and tart flavors. This recipe features fragrant jasmine rice stir-fried with juicy shrimp, fresh pineapple, crunchy cashews, and aromatic curry powder.
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🍳 Cooking Flow
Prep and mix the dry and wet seasonings separately beforehand. → Sear the whole and chopped shrimp separately in a wok to flavor the oil, then remove. → Scramble the egg slightly, add the rice before it sets to coat the grains, and toss with onions and seasonings. → Incorporate the pineapple, cashews, and chopped shrimp, stir-frying briefly over high heat. → Turn off the heat, toss in the tomatoes and green onions, then plate and garnish with the whole shrimp and cucumbers.
Cooking Steps
Brief Cooking Order
Prep and mix the dry and wet seasonings separately beforehand. → Sear the whole and chopped shrimp separately in a wok to flavor the oil, then remove. → Scramble the egg slightly, add the rice before it sets to coat the grains, and toss with onions and seasonings. → Incorporate the pineapple, cashews, and chopped shrimp, stir-frying briefly over high heat. → Turn off the heat, toss in the tomatoes and green onions, then plate and garnish with the whole shrimp and cucumbers.
Introduction
A classic and popular Thai street food dish that perfectly balances sweet, savory, and tart flavors. This recipe features fragrant jasmine rice stir-fried with juicy shrimp, fresh pineapple, crunchy cashews, and aromatic curry powder.
Step 1
Organize your ingredients by combining the dry spices (curry powder, white pepper, sugar, and salt) in one small dish, and the wet seasonings (soy sauce, fish sauce, and optional shrimp paste) in another cup.
Step 2
Heat a wok or large pan with a thin layer of vegetable oil over medium-high heat. Cook the 4 whole shrimp first until fully cooked, then remove them and set aside. Next, cook the chopped shrimp pieces in the same oil, remove them, and set aside.
Step 3
Add a bit more oil to the pan if needed. Crack the egg into the pan and break it up slightly. Just before the egg sets completely, add the cooked rice and toss immediately to coat the grains with the egg.
Step 4
Add the diced onions, followed by the dry seasoning mix and the wet seasoning mix. Stir-fry vigorously, using your spatula to break up any clumps of rice so the seasonings are evenly distributed.
Step 5
Toss in the roasted cashews and diced pineapple. Stir-fry briefly to warm the pineapple through without letting it release too much juice.
Ingredients List
Important Notes
Cold, leftover rice is highly recommended because its dry texture prevents the fried rice from becoming mushy.
Fresh pineapple is preferred over canned because its natural tartness balances out the savory and salty flavors of the seasonings.
Always remove the seeds from the tomatoes to prevent excess moisture from making the rice soggy.
Optional shrimp tomalley (shrimp paste in oil) adds a beautiful orange color and rich seafood depth to the dish.
Washing the raw rice several times to remove excess starch before cooking is crucial for achieving distinct, non-sticky rice grains.
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