Thai pineapple fried rice

Name: Thai pineapple fried rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Thailand
Ingredients: 600 g Cooked jasmine rice, cold; 250 g Fresh pineapple, diced; 250 g Raw prawns, peeled; 2 Eggs; 60 g Cashew nuts; 3 Shallots, sliced; 3 cloves garlic; 30 g Raisins; 2 tbsp Fish sauce; 1 tbsp Soy sauce; 1 tsp Curry powder; 1 tsp Sugar; 3 Spring onions; 3 tbsp Vegetable oil; 1 Lime

Khao pad sapparot: jasmine rice stir-fried with prawns, juicy pineapple, cashews and a touch of curry powder.

35 min20 prep · 15 cook
MediumDifficulty
560 kcalper serving

Ingredients

4 servings

Cooked jasmine rice, cold600 g
Fresh pineapple, diced250 g
Raw prawns, peeled250 g
Eggs2
Cashew nuts60 g
Shallots, sliced3
garlic3 cloves
Raisins30 g
Fish sauce2 tbsp
Soy sauce1 tbsp
Curry powder1 tsp
Sugar1 tsp
Spring onions3
Vegetable oil3 tbsp
Lime1

Missing something? Ingredients with × can be left out.

Steps

1
Toast the cashews in a dry wok until golden, then set aside.
2
Heat the oil and fry the shallots and chopped garlic, then add the prawns and cook until pink. Lift them out.
3
Push everything to one side and scramble the eggs in the wok.
4
Add the rice, curry powder, fish sauce, soy sauce and sugar and stir-fry over a high heat.
5
Toss in the pineapple, prawns, cashews and raisins until hot.
6
Finish with sliced spring onions and serve with lime wedges.

Tips and questions

Can I use canned pineapple?: Yes, but drain and pat it dry well so the rice doesn’t turn wet. Choose pineapple in juice, not syrup.
How do I serve it in the pineapple?: Halve a whole pineapple lengthwise, scoop out the flesh to use in the rice and fill the shells just before serving.

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Thai pineapple fried rice

Ingredients

Steps

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