I cooked: Thai pineapple fried rice (Khao pad sapparot)

Sweet, tangy chunks of pineapples, fresh juicy prawns, fragrant fried rice ... what is there not to like about Thai pineapple fried rice? Not to mention it also looks very attractive served in hollowed-out halves of pineapple. 

Thai pineapple fried rice with shrimp

I love ordering this in when we dine in Thai restaurants, and it can easily be recreated at home in the kitchen too. For this dish, it is recommended to use fresh pineapple.. simply because fresh ones tastes much better (sweeter, crunchier with a slight tanginess), however if you cannot get your hands on fresh pineapple, then just use canned pineapples. You can even use the hollowed-out pineapples as serving bowls - it definitely gives this dish the wow factor.

I have chosen to use prawns in my pineapple fried rice, but you can also chicken or any other meat of your choice. We love to add cashew nuts, raisins, and green beans for color, texture and flavour. Don't forget the curry powder, which gives the rice its yellow tinge and it also gives the rice a lovely heat. And finally, season with some soy sauce as well as fish sauce that imparts an umami flavour to the dish.

Beautiful colours

Wonderfully enticing

Thai pineapple fried rice (khao phat sapparot)
Recipe by Baby Sumo
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 2

Ingredients
1 cup rice
110g fresh pineapple chunks (or canned, if you cannot get fresh)
5 cloves garlic, finely chopped
1 medium onion , finely chopped
1 medium egg
5 green beans, chopped
20g unsalted cashew nuts
20g raisin or sultanas
6 prawns, cut into bite-size pieces
2 tbsp cooking oil
1 tbsp curry powder
2 tbsp fish sauce
1 tbsp soy sauce
1 red chilli, sliced thinly
2 sprigs coriander, to garnish

1. For this dish, you can use both leftover or freshly boiled rice. Allow to cool and dry out before using. Loosen rice grains with a spatula before using.

2. If you can get your hands on a fresh pineapple, then you can use it as a serving bowl for your fried rice later. Firstly, halve the pineapple down the centre. Using a sharp knife, cut the pineapple half in the centre, only the flesh (careful not to cut all the way through to the skin) then cut the sides (like a triangle) to remove the flesh. Repeat for other side. Cut the pineapple into small chunks for your fried rice. Reserve any extra pineapple for other dishes.

3. In a large wok over medium high heat, heat the oil and add the garlic and fry for 2 minutes until fragrant. Then, add the onion and green beans and cook for 1 minute, before adding the egg. Break the egg into small pieces using your spatula and then add cashew nuts, pineapple, raisins and curry powder and stir fry for another 30 seconds.

4. Pour in the cooked rice and stir, mixing the rice well with other ingredients. Season with fish sauce and soy sauce, and cook for 2-3 minutes, until rice is well coated and crackling. Add 1/2 the red chilli and prawns and stir fry for another minute. Serve rice in the hollowed pineapple halves, and garnish with the remaining red chilli and coriander. Serve immediately.

* I am submitting this recipe to "Favorite Rice Recipes" hosted by my friend, Amrita.

*This recipe was featured on Asian Food Channel's FB page on 19 November 2012.

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)