Thai Fried Rice with Pineapple (Khao Pad Sapparot) Recipe
Khao Pad Sapparot is a colourful fried rice with pineapple, vegetables and nuts. In Thailand it’s often served in a hollowed-out pineapple for special occasions – it looks like a restaurant dish, yet at home it comes together with surprising ease.
Khao Pad Sapparot combines the sweetness of pineapple with savoury, lightly charred rice, crunchy vegetables and nuts, creating a dish with a striking contrast of flavours and textures. In Thailand it’s often served in a hollowed-out pineapple, which gives it a real “wow” effect, even though the recipe itself is surprisingly simple.
Chef's tips
Use rice cooked the day before and well chilled – freshly cooked rice will be sticky and instead of fluffy fried rice you’ll end up with a dense mass. If you’re using fresh pineapple, drain the cut pieces in a sieve so excess juice doesn’t water down the dish. Fry the rice in a well-heated pan and don’t stir it constantly – give it a moment to catch a light char.
How to serve
Serve the rice in a hollowed-out pineapple half if you want to impress guests at a summer garden party or birthday lunch. Lightly dry white wine or a homemade pineapple and mint cocktail works perfectly to drink. The dish goes well with a simple cucumber and lime salad or with grilled chicken skewers in Thai marinade.
Ingredients
- rice preferably day-old rice, well dried - 400 g
- fresh or canned pineapple cut into cubes, well drained of juice - 200 g
- eggs - 2 pieces
- carrot cut into small cubes - 1 piece
- frozen green peas - 60 g
- spring onion or scallions cut into slices - 3 pieces
- cashew nuts or peanuts toasted in a dry pan - 40 g
- soy sauce - 2 tablespoons
- fish sauce can be replaced with extra soy sauce - 1 tablespoon
- ground turmeric or curry powder for colour and aroma - 0.5 teaspoons
- oil - 2 tablespoons
- pepper to taste - 0.25 teaspoons
Preparation
- Prepare all the ingredients before frying, as the dish comes together quickly: beat the eggs in a small bowl, chop the vegetables and pineapple, and toast the nuts in a dry pan until lightly golden and fragrant.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Pour in the eggs and fry, stirring with a spatula, until you get small pieces of scrambled egg. Transfer the eggs to a plate.
- Add the second tablespoon of oil to the same pan. Add the carrot and fry for 2–3 minutes, stirring, until it softens slightly.
- Add the cooked rice. Break up any clumps with a spoon or spatula so the grains separate. Fry for 3–4 minutes, stirring often, until the rice is hot and slightly dried out.
- Add the peas, pineapple and fried eggs. Sprinkle with turmeric or curry, pour in the soy sauce and fish sauce. Stir for another 2–3 minutes until everything is well combined and the rice turns golden.
- Finally add most of the spring onion (reserve a little for sprinkling) and the pepper. Mix and taste – if needed, season with a bit more soy sauce.
- Serve immediately, sprinkled with the toasted nuts and the remaining spring onion. If you like, you can transfer the rice into a hollowed-out pineapple half for a striking presentation.
Storage
Cool the rice quickly after cooking and store it in the fridge in a tightly closed container for up to 2 days. Reheat thoroughly before eating and do not reheat more than once.
