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Thai Pineapple Fried Rice (Khao Pad Sapparot)

Khao pad sapparot is the fried rice that turns heads when it comes out of the kitchen, especially when it's served in a hollowed-out pineapple. Sweet, juicy pineapple against savoury curry-spiced rice, plump prawns and buttery cashews is a combination that just works.

The trick, as with all fried rice, is cold day-old jasmine rice and a hot wok, so the grains fry rather than steam. A little curry powder gives it that signature golden colour and gentle warmth.

It's a brilliant way to use up leftover rice, and it goes from wok to table in about 15 minutes of actual cooking.

Servings
4
Prep Time
15
mins
Cook Time
15
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Ingredients
14
Total Time
30
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Pantry bits

  • Wok or large frying pan
  • Spatula or wok ladle
  • Sharp knife and chopping board

Ingredients

  • 4 cups cold cooked jasmine rice (day-old is best)
  • 250g raw prawns, peeled and deveined
  • 1 1/2 cups fresh pineapple chunks
  • 2 eggs, lightly beaten
  • 1 small brown onion, diced
  • 3 garlic cloves, finely chopped
  • 2 tsp mild curry powder
  • 2 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1/2 tsp white sugar
  • 1/3 cup raw cashews
  • 2 spring onions, sliced
  • 2 tbsp vegetable oil
  • Handful of coriander leaves and lime wedges, to serve

Instructions

  1. Heat a dry wok over medium heat and toast the cashews for 2 to 3 minutes until golden, then tip out and set aside.
  2. Heat 1 tablespoon of oil in the wok over high heat. Add the beaten eggs, scramble until just set, then remove and set aside with the cashews.
  3. Add the remaining oil and stir-fry the prawns for 1 to 2 minutes until just pink, then remove them too.
  4. Stir-fry the onion and garlic for 1 minute until fragrant, then sprinkle in the curry powder and cook for 30 seconds.
  5. Add the cold rice, breaking up any clumps with your spatula, and stir-fry for 3 to 4 minutes until every grain is coated golden and heated through.
  6. Add the soy sauce, fish sauce and sugar and toss well.
  7. Return the prawns, egg and cashews to the wok along with the pineapple and spring onions. Toss for a final minute until the pineapple is warmed through.
  8. Serve piled high (in a halved, hollowed pineapple if you're feeling fancy) with coriander and lime wedges.

Other recipes

Bo Kho (Vietnamese Beef Stew)
Bun Bo Hue (Spicy Beef Noodle Soup)
Pho Ga (Vietnamese Chicken Noodle Soup)

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