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A vibrant and authentic Thai Pineapple Fried Rice (Khao Pad Sapparot) featuring fragrant jasmine rice, succulent shrimp, sweet pineapple, and crunchy cashews. This classic stir-fry balances sweet, savory, and tangy flavors, making it a complete and satisfying one-pan meal.
In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, curry powder, white sugar, and white pepper. This will be your stir-fry sauce. Set aside.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of oil. Pour in the beaten eggs and scramble until just cooked, about 1-2 minutes. Remove the eggs from the wok and set aside.
Add the remaining 1 tablespoon of oil to the hot wok. Add the minced garlic and sliced shallots and stir-fry for about 30 seconds until fragrant.
Add the shrimp to the wok and cook, stirring frequently, until they are pink and opaque, about 2-3 minutes. Do not overcook.
Add the diced red bell pepper and stir-fry for 1 minute until slightly tender-crisp.
Add the chilled, cooked rice to the wok. Use your spatula to break up any large clumps. Stir-fry for 2-3 minutes, tossing continuously to heat the rice evenly.
Pour the prepared sauce over the rice. Stir and toss everything together until the rice is evenly coated and colored by the sauce. Cook for another 1-2 minutes.
Turn off the heat. Gently fold in the pineapple chunks, roasted cashews, scrambled eggs, and most of the chopped scallions. Toss to combine.
A vibrant and authentic Thai Pineapple Fried Rice (Khao Pad Sapparot) featuring fragrant jasmine rice, succulent shrimp, sweet pineapple, and crunchy cashews. This classic stir-fry balances sweet, savory, and tangy flavors, making it a complete and satisfying one-pan meal.
This thai recipe takes 30 minutes to prepare and yields 4 servings. At 770.98 calories per serving with 28.34g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Transfer the pineapple rice to a serving platter. Garnish with the remaining scallions and fresh cilantro. Serve immediately.
Replace the shrimp with 1 cup of diced chicken breast, firm tofu, or pork. Cook the protein thoroughly before adding the rice.
Omit the shrimp and eggs. Use firm tofu for protein. Replace the fish sauce and oyster sauce with an equal amount of vegetarian stir-fry sauce or additional soy sauce.
Add 1/2 cup of frozen peas and carrots along with the bell pepper for more color and nutrients.
For a classic touch, add 1/4 cup of raisins or dried cranberries when you add the pineapple and cashews.
Pineapple contains bromelain, a natural enzyme that can aid in the digestion of proteins, potentially reducing bloating and indigestion.
Shrimp is an excellent source of lean protein, which is essential for building and repairing tissues, muscle maintenance, and keeping you feeling full.
Pineapple and bell peppers are packed with Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect the body against illness.
Pineapple rice can be a balanced meal. It provides carbohydrates from rice, protein from shrimp, and vitamins from pineapple and vegetables. To make it healthier, you can use brown rice for more fiber and limit the amount of oil and sodium from sauces.
A typical 1.5 cup serving of this Pineapple Rice contains approximately 450-550 calories, depending on the exact amount of oil and protein used.
Absolutely! Fresh pineapple is highly recommended for its superior flavor and texture. Ensure it is ripe and cut into bite-sized chunks.
The most common reason for mushy fried rice is using freshly cooked, warm rice. It's crucial to use rice that has been cooked and completely chilled, preferably overnight in the refrigerator. This allows the grains to firm up and separate easily.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium-high heat with a teaspoon of oil, or in the microwave until heated through.
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