Pineapple fried rice served in a carved pineapple with prawns and cashews.
Khao pad sapparot (pineapple fried rice) is a tourist favorite but also genuinely loved by Thais. Choose ripe but firm pineapples for best shells.
Can substitute chicken for prawns. Golden raisins are traditional; dark raisins work fine.
Ingredients
Scale
Measurement units
- 1 whole Whole ripe pineapple with crown
- 3 cup Day-old jasmine rice, cold
- 8 oz Large prawns, peeled and deveined
- 3 tbsp Vegetable oil
- 4 clove Garlic cloves, minced
- 2 piece Shallots, diced
- ½ whole Red bell pepper, diced
- 2 whole Eggs, beaten
- 1 ½ tbsp Curry powder
- 2 tbsp Fish sauce
- 1 tbsp Light soy sauce
- 1 tsp Sugar
- ¼ tsp White pepper
- ⅓ cup Roasted cashews
- 3 tbsp Golden raisins
- 3 whole Scallions, sliced
- ¼ cup Fresh cilantro
- 2 whole Lime wedges
Ingredients
Scale
Measurement units
- 1 whole Whole ripe pineapple with crown
- 3 cup Day-old jasmine rice, cold
- 8 oz Large prawns, peeled and deveined
- 3 tbsp Vegetable oil
- 4 clove Garlic cloves, minced
- 2 piece Shallots, diced
- ½ whole Red bell pepper, diced
- 2 whole Eggs, beaten
- 1 ½ tbsp Curry powder
- 2 tbsp Fish sauce
- 1 tbsp Light soy sauce
- 1 tsp Sugar
- ¼ tsp White pepper
- ⅓ cup Roasted cashews
- 3 tbsp Golden raisins
- 3 whole Scallions, sliced
- ¼ cup Fresh cilantro
- 2 whole Lime wedges
Instructions
Prepare the pineapple shells
Cut pineapple in half lengthwise through the crown, keeping leaves attached. Using a sharp knife, cut around the inside edge, 1/2 inch from skin. Make crosshatch cuts in flesh, then scoop out with a spoon, leaving a 1/2-inch thick shell. Dice 1 cup of pineapple flesh; reserve remainder for another use.
Equipment
- sharp knife
Ingredients
- whole pineapple (1 whole)
Cook the prawns and eggs
Heat wok until smoking, about 450°F. Add 1 tablespoon oil. Add prawns and stir-fry until just pink, about 2 minutes. Transfer to plate. Add another 1 tablespoon oil, pour in beaten eggs, scramble until just set, transfer to plate with prawns.
Equipment
- wok
Ingredients
- vegetable oil (2 tbsp)
- prawns (8 oz)
- eggs, beaten (2 whole)
Fry the rice with curry
Add remaining 1 tablespoon oil to wok. Add garlic and shallots, stir 20 seconds. Add curry powder, stir 10 seconds until fragrant. Add cold rice, breaking up clumps. Stir-fry 2 minutes until rice is coated yellow and heated through.
Equipment
- wok
- wok spatula
Ingredients
- vegetable oil (1 tbsp)
- garlic, minced (4 cloves)
- shallots, diced (2 whole)
- curry powder (1 ½ tbsp)
- day-old rice (3 cup)
Combine and season
Add bell pepper, diced pineapple, raisins, and cashews. Stir-fry 1 minute. Return prawns and eggs. Season with fish sauce, soy sauce, sugar, and white pepper. Toss until combined. Add scallions and half the cilantro, toss once.
Equipment
- wok
Ingredients
- bell pepper, diced (½ whole)
- raisins (3 tbsp)
- cashews (⅓ cup)
- fish sauce (2 tbsp)
- soy sauce (1 tbsp)
- sugar (1 tsp)
- white pepper (¼ tsp)
- scallions (3 whole)
- cilantro (2 tbsp)
Fill pineapple and serve
Spoon fried rice into pineapple shells, mounding slightly. Garnish with remaining cilantro. Serve with lime wedges on the side.
Ingredients
- cilantro (2 tbsp)
- lime wedges (2 wedges)
Before you cook
Cook notes
- • Khao pad sapparot (pineapple fried rice) is a tourist favorite but also genuinely loved by Thais.
- • Choose ripe but firm pineapples for best shells.
- • Golden raisins are traditional; dark raisins work fine.
- • Can substitute chicken for prawns.
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