Khao pad sapparod (pineapple fried rice with cashews)

An eye-catching Thai fried rice: rice lightly seasoned with curry powder, with pineapple, prawns and roasted cashews, often served in the hollowed-out pineapple shell. Sweet-salty, not spicy.

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Method

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1. If using a whole pineapple, halve it lengthways, and cut out the flesh with a small knife, leaving two boat-shaped shells. Cut the flesh into 1.5 cm cubes, discarding the hard core.
2. Break up the cold rice by hand. Mix together the fish sauce, soy sauce and sugar.
3. Heat the oil in a wok over high heat, fry the garlic and onion in it, then add the prawns, and fry for 2 minutes. ⏱ Timer: 2 min
4. Push to the side of the wok, crack the eggs into the middle, stir a little, and once half-set, add the rice and curry powder.
5. Toss over high heat for 3-4 minutes, then add the pineapple, peas, raisins and sauce, and fry for a further 2 minutes, until the pineapple heats through. ⏱ Timer: 3 min
6. Stir in the cashews and spring onion, then spoon into the pineapple shells or onto plates, and serve sprinkled with coriander.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• If using tinned pineapple, drain it well, otherwise the rice will turn sticky.
• For a vegetarian version, use tofu and soy sauce instead of fish sauce.

Similar recipes

• Khao pad (Thai fried rice) · Southeast Asian
• Pineapple and coconut prawn curry · Indian
• Pineapple teriyaki chicken with rice · Japanese
• Yangzhou fried rice (with prawns and ham) · Chinese
• Crab fried rice with bean sprouts · Chinese
• Sindhi pulao (fried onion spiced rice with cashews) · Indian

More southeast asian ideas

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• Tôm rim (sweet-salty caramelised prawns)
• Adobong pusit (squid in its own ink with vinegar)
• Paksiw na isda (fish braised in vinegar)
• Ikan bakar (spiced fish grilled in banana leaf)

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