Khao Pad Sapparod

Name: Khao Pad Sapparod
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g rice; 1 pineapple; 150 g shrimp; 2 tbsp fish sauce; pinch curry powder; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Khao Pad Sapparod, or Pineapple Fried Rice, is a cherished dish that finds its way to Thai tables for casual family meals and festive gatherings alike. This home-style version captures the essence of tradition, crafted with the same care and intuition that Thai family cooks apply in their own kitchens. The dish is a harmonious blend of sweet pineapple chunks and savory shrimp, all enveloped in fragrant rice.

Every bite of this vibrant dish is a balance of sweet, salty, and umami flavors. The curry powder adds a subtle warmth, while the fish sauce introduces a deep, savory note. Generous use of fat gives the rice a silky texture, making each spoonful a delight. Salt is added by feel, allowing the cook to tailor the dish to the table’s preference.

Ingredients

400 grice
1pineapple
150 gshrimp
2 tbspfish sauce
pinchcurry powder
to tastefine sea salt

Method

Start by cleaning the 150 g shrimp. Remove the shells and devein them, then rinse under cold water. Pat them dry with a paper towel to ensure they sear well later.
Cut the pineapple in half lengthwise and scoop out the flesh, leaving a shell about 1 cm thick. Dice the pineapple flesh into small, bite-sized pieces, and set aside. This will be added later to provide sweetness and a tropical aroma.
Heat a large wok or deep skillet over medium-high heat and add 2 tablespoons of oil. Once the oil is shimmering, add the diced pineapple and a pinch of curry powder. Stir-fry until the pineapple is lightly caramelized and the curry powder is fragrant, about 2-3 minutes.
Add the cleaned shrimp to the wok. Cook them, stirring occasionally, until they turn pink and are just opaque in the center. This should take about 2-3 minutes. Remove the shrimp and pineapple from the wok and set aside.
In the same wok, add the 400 g of pre-cooked rice, breaking up any clumps with a spatula. Stir-fry the rice for a few minutes, allowing it to absorb the flavors left in the pan.
Return the shrimp and pineapple to the wok with the rice. Pour in 2 tablespoons of fish sauce and toss everything together until well combined and heated through.
Taste the dish and add fine sea salt to your preference. The rice should be savory with a hint of sweetness from the pineapple. Serve immediately in the pineapple shells or on a platter for a festive presentation.