Pineapple Fried Rice with Shrimp — Khao Pad Sapparod
A Phuket-style fried rice with shrimp, pineapple, cashews, and curry powder served in the hollowed-out pineapple shell, scattered with fried shallots, spring onion, and coriander for a tropical sweet-savoury rice plate.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Break up day-old rice with wet hands until grains separate. Whisk fish sauce, light soy, sugar, curry powder, and turmeric in a bowl. Crush garlic, slice spring onion into 2cm lengths, pat shrimp dry. Measure out pineapple chunks and raisins.
Toast
Heat 1/4 cup oil in a wok over high heat 30 seconds until smoking. Add cashews, stir-fry 30–45 seconds until golden and nutty, then lift onto a plate, keeping oil in wok.
Sear
Return wok to high heat, add garlic, sizzle 15 seconds until fragrant. Add shrimp, sear 90 seconds until pink and curled. Push to one side, crack in both eggs, scramble 30 seconds until just set.
Build
Tip rice and sauce mix into wok over high heat, toss continuously 2–3 minutes until turmeric-yellow and edges crisp. Fold in pineapple and raisins, toss 60 seconds until warm.
Plate
Turn off heat, scatter spring onion and toasted cashews into wok, toss once. Divide rice between two bowls piled high, top each with coriander leaves and extra cashew scatter. Serve immediately.
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