Thai Pineapple Fried Rice (Khao Pad Sapparot)
Thai Pineapple Fried Rice (Khao Pad Sapparot)
Ingredients
For the Fried Rice
- 4 cups day-old cooked jasmine rice, chilled
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1/2 pound chicken breast, cut into 1/2-inch pieces
- 2 cups fresh pineapple, diced into 1/2-inch pieces
- 1/2 red bell pepper, diced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 eggs, beaten
- 1/4 cup green onions, sliced, for garnish
- 1/4 cup cashews, roasted, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
- 3 tablespoons vegetable oil, divided
For the Sauce
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon curry powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the fish sauce, soy sauce, oyster sauce, curry powder, granulated sugar, and white pepper. Set aside.
⏱️ 3 min
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 3
Add another 1 tablespoon of vegetable oil to the wok. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove the shrimp from the wok and set aside with the chicken.
⏱️ 3 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced yellow onion and red bell pepper and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 5
Push the vegetables to one side of the wok. Pour the beaten eggs into the empty side and scramble until just set. Break the eggs into smaller pieces and mix with the vegetables.
⏱️ 2 min - 6
Add the day-old cooked jasmine rice to the wok. Break up any clumps with your spatula. Pour the prepared sauce over the rice and stir well to combine, ensuring the rice is evenly coated.
⏱️ 3 min
- 7
Return the cooked chicken and shrimp to the wok. Add the diced fresh pineapple. Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld and the pineapple to warm through.
⏱️ 3 min
- 8
Taste and adjust seasoning if necessary. Serve hot, garnished with sliced green onions, roasted cashews, and fresh cilantro.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Pineapple Fried Rice (Khao Pad Sapparot)
For the Fried Rice
- 4 cups day-old cooked jasmine rice, chilled
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1/2 pound chicken breast, cut into 1/2-inch pieces
- 2 cups fresh pineapple, diced into 1/2-inch pieces
- 1/2 red bell pepper, diced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 eggs, beaten
- 1/4 cup green onions, sliced, for garnish
- 1/4 cup cashews, roasted, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
- 3 tablespoons vegetable oil, divided
For the Sauce
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon curry powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the fish sauce, soy sauce, oyster sauce, curry powder, granulated sugar, and white pepper. Set aside.
⏱️ 3 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 3-4 minutes. Remove the chicken from the wok and set aside.
⏱️ 4 min - 3
Add another 1 tablespoon of vegetable oil to the wok. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove the shrimp from the wok and set aside with the chicken.
⏱️ 3 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced yellow onion and red bell pepper and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 5
Push the vegetables to one side of the wok. Pour the beaten eggs into the empty side and scramble until just set. Break the eggs into smaller pieces and mix with the vegetables.
⏱️ 2 min - 6
Add the day-old cooked jasmine rice to the wok. Break up any clumps with your spatula. Pour the prepared sauce over the rice and stir well to combine, ensuring the rice is evenly coated.
⏱️ 3 min - 7
Return the cooked chicken and shrimp to the wok. Add the diced fresh pineapple. Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld and the pineapple to warm through.
⏱️ 3 min - 8
Taste and adjust seasoning if necessary. Serve hot, garnished with sliced green onions, roasted cashews, and fresh cilantro.
⏱️ 2 min