This is one of Mary’s favorite meals to showcase for guests.
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.
