Exotic Thai Pineapple Fried Rice

Pineapple fried rice, known as "Khao Pad Sap-parod", is a great exotic rice dish to make at home. It is one of the most Thai’s popular dishes

This appetizing fried rice with pineapple basically consists of diced fresh pineapple, roasted and unsalted cashews, raisin and curry powder. The meat is usually cut into small pieces and it can be chicken breast, pork tenderloin, small to medium sized prawns or squid rings.

For exotic Thai style, serve your fried rice in a freshly carved pineapple boat. Making fried rice is an easy part while carving your own pineapple boat is rather challenging as it requires patience, but worthwhile! See detail on How to carve the pineapple boat below.

Thai jasmine rice is the best choice, especially for fried rice dishes. The rice is needed to be cooked in a certain amount level of water. In other word, if you usually cook rice at home, reduce a little bit of the usual amount of water to cook the rice a bit drier. This will give a beautiful texture for your fired rice dish and you don’t need to cook the rice over night in advance.

You can do it by simply fill water in your rice cooker approximately 1 – 1.5 centimeters above uncooked rice. After the rice is cooked, leaving it aired-dry in room temperature for at least 5-10 minutes is recommended. This will prevent rice from being wet and sticky when fried.

This scrumptious pineapple fried rice also makes a perfect match with curry dishes like – Choo Chee Curry with Seabass or enjoy it with Thai Green Curry with Chicken

Pineapple Fried Rice


Thai Pineapple Fried Rice
khao pad sap-parod

Preparation: 20 minutes (excludes carving a pineapple boat)
Cook Time: 15 minutes
Served 2

Ingredients:
Steamed jasmine rice 2 serving
Ripe pineapple diced 1 cup (preferred fresh, otherwise canned is fine)
Skinless chicken breast diced 1 cup (leave out if vegans)
Small or medium sized prawns removed shell and tail 150 g (leave out if vegans)
Egg beaten 2 eggs (leave out if vegans)
Roasted unsalted cashews ½ cup
Raisin or sultana ½ cup
Spring onion chopped ¼ cup (for garnishing)
Garlic finely chopped 1 tbsp
Shallot finely chopped 1 tbsp
White onion quartered and chopped ½ cup
Cooking oil 3 tbsp

Seasoning:
Soy sauce 2 tbsp
Curry powder 1 tbsp
Pineapple flesh and juice 4 tbsp (preferred pineapple flesh and juice freshly scraped out from a pineapple or canned juice works too)

Let's get started!

How to make:
Step 1

  • Heat oil in a wok over medium, add garlic, shallot and onion. Stir fry until fragrant.

  • Add diced chicken, prawns and chopped onion. Stir fry occasionally until the meat is cooked through. Remove the prawns.

  • Add beaten egg in a wok until the egg is cooked (like a scramble egg).

  • Add curry powder and rice. Evenly stir until the rice is evenly yellow.

  • Lower the heat down, add diced pineapple, cashews and raisins.

  • Then season the rice with soy sauce, pineapple flesh and its juice or canned juice.

  • Stir well by scooping up all ingredients from the bottom of the wok to the top surface. At this point, you may use the spatula to break up any lumps.

  • Keep stir frying the rice for 1-2 minutes more and then remove from the heat.

  • Serve the pineapple fried rice in a pineapple boat with prawns on top and sprinkle spring onion and a few cashews.


How to carve the pineapple boat
rua sap-parod

Preparation: 20 minutes
Served 2

Materials:
A ripe pineapple (A big fruit of pineapple can make two boats or serves two rice portions. A small fruit can make one boat or serves one rice portion.)
Spoon and folk 1 each
A chef’s knife

Tip: Choose a medium ripe pineapple with light yellow skin, but do not buy a darker yellow one as it is overripe.

How to make:

  • For a big fruit of pineapple, halve the whole pineapple evenly with a chef’s knife.

  • Shallowly and gently piercing the point of a chef’s knife down the rim, the inside, of the pineapple, leaving the rim 1.5 – 2cm thick, with the point of a chef’s knife and follow through the rim of the whole pineapple.

  • Then you need to cut the flesh of the pineapple into cubes by cutting lengthwise and crosswise approximately 1 inch x 1 inch.

  • Use spoon or folk to help scoop the flesh out.

  • Finishing the bottom of pineapple by using a spoon to scrape out the flesh and a bit of juice left. Here is the secret part I use (juice and flesh from the bottom) in my fried rice recipe instead of pineapple juice from a can.



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