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.
In Thailand, this type of fried rice appears more often in restaurants and hotels than at street stalls, and is often served in a hollowed-out pineapple as an impressive “for guests” dish.
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.
Why this version works
- Day-old rice and high wok heat give a slightly dried, loose texture like in Asian eateries.
- Frying the eggs separately keeps them in soft, springy pieces instead of turning into an eggy “mush” coating the rice.
- Briefly stir-frying the pineapple with the seasonings caramelises the edges and balances its sweetness with the saltiness of the sauces.
- Adding toasted nuts at the end keeps them crunchy with a clear, nutty aroma.
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.
Watch out for
- Don’t overcrowd the pan – if there are too many ingredients, the rice will start to steam, release moisture and clump together.
- Don’t add the pineapple too early – long frying will make it break down and release juice, turning the rice soggy.
- If the rice starts sticking together in large sheets, it’s a sign the heat is too low or there is simply too much of it in the pan at once.
Substitutions
- You can replace jasmine rice with long-grain basmati, cooking it al dente so it stays fluffy after frying.
- If using canned pineapple, choose one in light syrup; drain and dry it well before adding so it doesn’t make the rice mushy.
- You can swap cashews for toasted slivered almonds or peanuts.
- You can skip the fish sauce by increasing the amount of soy sauce and adding a pinch of sugar for depth of flavour.
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
- Loosen yesterday’s rice with your fingers or a fork, breaking up any clumps until the grains are separate and feel dry to the touch. Prepare the ingredients: beat the eggs, dice the carrot finely, cut the pineapple into chunks and chop the spring onion.
- Toast the nuts in a dry, wide pan over medium heat for 3–4 minutes, until they are distinctly golden and very fragrant. Immediately transfer them to a bowl so they don’t overcook on the hot surface.
- Heat 1 tablespoon of oil in a large frying pan or wok over fairly high heat, until the oil just begins to shimmer. Pour in the eggs and fry, stirring gently, until you have soft, small pieces of scrambled egg with no liquid left, then transfer them to a plate.
- Into the same still-hot pan, pour in the second tablespoon of oil. Add the carrot and fry for 2–3 minutes, stirring, until it turns a vivid orange and softens slightly but still has a clear crunch when bitten.
- Add the rice. Break up any clumps with a spatula, pressing them against the bottom of the pan until the grains separate. Stir-fry for 3–4 minutes, tossing from time to time, until the rice is hot, dry to the touch and you can see individual golden spots on the grains.
- Add the peas, pineapple and fried eggs. Sprinkle with turmeric or curry and pour in the soy sauce and fish sauce. Stir-fry for 2–3 minutes, mixing vigorously, until all the grains are evenly coloured and the pineapple is hot but still in distinct pieces, not falling apart.
- Add most of the spring onion and the pepper. Mix and taste – the flavour should be salty, sweet and slightly nutty at the same time; if it’s too mild, add a little more soy sauce or a pinch of sugar until the taste feels fuller.
- Serve immediately, sprinkling the rice with the toasted nuts and the remaining spring onion. If you’re using a pineapple half as a bowl, spoon the rice into it, pressing it down lightly so it holds its shape, but don’t squash the grains so they stay loose and springy.
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.
I made this rice for the first time for a birthday at home, when instead of a cake I decided to serve a “tropical table” with Asian dishes – it disappeared faster than all the snacks. Since then, whenever I see a nice pineapple on offer, I immediately plan an evening in the style of a Thai eatery.
