This is one of Mary’s favorite meals to showcase for guests.
This recipe also appears in the Frugal Gastronomy “Summer of Love” Cookbook, in print alongside 19 more.
Authentic Thai Pineapple & Shrimp Fried Rice (Khao Pad Sapparod)
Sweet and savory Thai fried rice with shrimp, pineapple, and bell pepper, served in a pineapple shell.
Ingredients
- 2 cups cooked jasmine rice cooled
- 1 lb shrimp peeled and deveined
- 1 cup fresh pineapple chunks
- 1 small onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 2 scallions chopped
- 2 eggs beaten
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- salt and pepper to taste
- 2 Thai chili peppers chopped
- 1/4 cup chopped cilantro
Instructions
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Add diced onion, chopped Thai chili peppers, and minced garlic, and saute until fragrant, about 2 minutes.
- Add shrimp to the pan and cook until pink and opaque, about 3-4 minutes. Remove shrimp from the pan and set aside.
- In the same pan, add diced bell pepper and cook until slightly softened, about 2-3 minutes.
- Add a bit more oil if needed, then add beaten eggs and scramble until cooked through.
- Add cooked rice to the pan, breaking up any clumps, and stir-fry for about 2 minutes.
- Stir in soy sauce, fish sauce, and lime juice, mixing well with the rice.
- Add pineapple chunks and cooked shrimp back into the pan, stirring to combine everything evenly.
- Season with salt and pepper to taste.
- Garnish with chopped scallions and cilantro, if desired.
Notes
- Best when served in the pineapple shell as pictured.
- Adjust the amount of Thai chili peppers to your preferred spice level.
- Use day-old rice for the best texture and to avoid mushy fried rice.
