🍍 Pineapple Fried Rice
Khao pad sapparot is Thai pineapple fried rice: jasmine rice stir-fried with shrimp, juicy pineapple chunks, raisins and toasted cashews, coloured yellow with curry powder. It tastes sweet, savoury and gently spiced. Restaurants often serve it inside a hollowed-out pineapple half.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked jasmine rice, chilled
- 200 g peeled shrimp
- 200 g pineapple, diced
- 30 g cashews
- 2 tbsp raisins
- 1 tsp curry powder
- 2 garlic cloves, minced
- 1 tbsp oil
- Salt and spring onion
Method
- Toast the cashews in a dry wok and set aside.
- Heat the oil, fry the garlic, then cook the shrimp until pink.
- Add the rice and curry powder and toss over high heat.
- Add the pineapple and raisins and toss until hot; season with salt.
- Fold in the cashews and spring onion and serve, in a pineapple shell if you like.
How to make it lighter
- Use half the cashews — nuts are calorie-dense.
- Increase the pineapple and shrimp and reduce the rice.
- Skip the raisins to cut sugar.
History
Pineapple fried rice is a Thai restaurant dish that became popular with the spread of Thai cooking abroad. Its exact origin is not well documented, but it is widely served in Thailand, especially in tourist areas.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →