Khao Pad Sapparot (Thai Pineapple Fried Rice)
A Taste of Thailand: Authentic Pineapple Fried Rice Served in a Pineapple Shell
Introducing Khao Pad Sapparot, a delightful Thai-style pineapple fried rice that’s surprisingly easy to make at home. Even canned pineapple works wonderfully, but fresh pineapple adds a vibrant sweet and tangy kick that perfectly complements the savory fried rice. Served elegantly in its own pineapple shell, it’s a showstopper for special occasions and a delightful way to bring a tropical flair to your table.
Main Ingredients- Cooked rice 200g (warm, about 1 standard bowl)
- Fresh pineapple 1/2 medium
- Shrimp 1 handful (peeled and deveined, feel free to substitute with other seafood like squid)
- Carrot (finely diced) 1/8 cup
- Onion (finely diced) 1/8 cup
- Minced garlic 1 tbsp
- Egg 1
- Scallion or spring onion (chopped) 1 stalk
Seasoning- Soy sauce 1 tbsp
- Fish sauce 1/2 tbsp (adds authentic Thai umami)
- Sugar 1/2 tsp
- Cooking oil 1 tbsp
- Salt to taste (for final seasoning adjustment)
- Pepper to taste
- Soy sauce 1 tbsp
- Fish sauce 1/2 tbsp (adds authentic Thai umami)
- Sugar 1/2 tsp
- Cooking oil 1 tbsp
- Salt to taste (for final seasoning adjustment)
- Pepper to taste
Cooking Instructions
Step 1
First, prepare the pineapple. If using a fresh pineapple, trim off the top and bottom. Peel the skin, then cut it into quarters lengthwise. Carefully remove the tough core from each quarter. Using a spoon, gently scoop out the pineapple flesh, creating a hollow shell. (This hollowed-out pineapple will serve as your serving bowl.)
Step 2
Cut the scooped-out pineapple flesh into bite-sized pieces, about 1 cm in size. If there’s excess juice, drain it through a sieve and gently pat the pineapple pieces dry with a paper towel. This helps prevent the fried rice from becoming soggy. Finely dice the onion and carrot.
Step 3
Heat 1 tbsp of cooking oil in a pan over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it.
Step 4
Add the prepared shrimp to the pan and stir-fry until they turn pink and are cooked through. You can also use chicken or pork if you prefer.
Step 5
Once the shrimp are cooked, add the diced pineapple to the pan and stir-fry for about 1 minute, allowing its sweetness to release slightly.
Step 6
Add the warm cooked rice to the pan. Use a spatula to gently break up any clumps of rice and mix it thoroughly with the other ingredients. Fluffy, separate grains of rice make the best fried rice.
Step 7
Pour in the soy sauce, fish sauce, sugar, and pepper. Stir-fry well to ensure the seasoning is evenly distributed. Taste and adjust with a pinch of salt if needed. You can adjust the amount of fish sauce according to your preference.
Step 8
When the rice is almost fully fried, push it to one side of the pan to create a space. Crack the egg into the empty space, sprinkle with a pinch of salt, and scramble it with chopsticks or a spatula until just set. Avoid overcooking the egg; it should be soft.
Step 9
Gently mix the scrambled egg with the fried rice. Finally, add the chopped scallions (or spring onions) and stir briefly before removing the pan from the heat. The fresh green onions add a lovely color and aroma.
Step 10
Carefully spoon the finished fried rice into the hollowed-out pineapple shell. Your delicious and visually stunning Khao Pad Sapparot is ready to be served! For an extra touch, you can garnish with fresh cilantro or chopped peanuts.
