Khao Pad Sapparod

Khao pad sapparod is Thailand's showstopping pineapple fried rice, traditionally served inside a halved pineapple shell at street stalls and restaurants throughout the country. Jasmine rice stir-fried with sweet fresh pineapple, cashews, and golden raisins gets its distinctive savouriness from fish sauce and a touch of curry powder — a legacy of Indian spice trade influence.

Serves: 4

Ingredients

• 600g (4 cups) cooked jasmine rice, refrigerated overnight
• 1 small ripe pineapple — flesh cut into 2cm cubes (about 250g / 1 cup), shell reserved for serving
• 3 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 shallot, thinly sliced
• 150g (5 oz) tiger prawns, peeled (optional — omit for vegetarian)
• 2 eggs, beaten
• 2 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tbsp oyster sauce
• 1 tsp mild curry powder
• 1 tsp sugar
• 60g (¼ cup) unsalted cashews, lightly toasted
• 30g (2 tbsp) golden raisins
• 4 spring onions, sliced
• 2 tbsp fresh coriander, chopped
• Cucumber slices, to serve

Instructions

1. Have all ingredients prepped before you begin — fried rice cooks fast.
2. Heat oil in a wok over the highest possible heat until smoking. Add garlic and shallot; stir-fry 30 seconds.
3. If using prawns, add them now and cook 1–2 minutes until just pink. Push to the side.
4. Add the beaten eggs; scramble until just set, breaking into pieces, about 45 seconds.
5. Add the cold rice, breaking up any clumps. Stir-fry vigorously for 2–3 minutes until every grain is separate and slightly toasted.
6. Season with fish sauce, oyster sauce, curry powder, and sugar. Toss well.
7. Fold in the pineapple chunks, cashews, raisins, and spring onions. Stir-fry 1 minute to heat through.
8. Spoon into the reserved pineapple shell. Garnish with coriander and serve with cucumber slices.

Cook's Notes: Day-old refrigerated rice is essential — fresh rice steams rather than fries and turns mushy. The curry powder quantity is subtle; increase to 1½ tsp if you want a more prominent flavour.