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Thai · Dinner

Thai pineapple shrimp fried rice (khao pad sapparot)

Dry, separate jasmine rice tossed with seared shrimp, pineapple, egg, curry powder, cashews, scallions, and a savory fish-sauce finish.

About 35 minTotal
About 35 minActive
$$$Cost
EasyDifficulty
Makes 4 servings
Thai pineapple shrimp fried rice with separate golden grains, tender shrimp, egg, pineapple, cashews, raisins, scallions, tomato, and lime.

Equipment

  • A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.

Ingredients

1× recipe · Makes 4 servings

  • 1 pound medium shrimp, peeled, deveined, and patted very dry
  • 1/2 teaspoon kosher salt
  • 3 tablespoons neutral oil, divided
  • 3 large eggs, beaten just until combined
  • 1 small yellow onion, diced
  • 4 cups cold cooked jasmine rice, clumps broken apart
  • 2 teaspoons mild curry powder
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons fish sauce
  • 1 tablespoon Thai light soy sauce
  • 1 teaspoon granulated sugar
  • 1 1/2 cups fresh or juice-packed pineapple chunks, drained and patted dry
  • 1/2 cup roasted unsalted cashews
  • 1/3 cup golden raisins
  • 4 scallions, thinly sliced
  • 1 medium tomato, seeded and cut in small wedges
  • 1 lime, cut in wedges

Instructions

  1. Season dry shrimp with salt. Heat a over high heat, add 1 tablespoon oil, and sear shrimp in one layer 60 to 90 seconds per side until opaque and 145°F; transfer immediately to a clean plate.

  2. Add 1/2 tablespoon oil and eggs. Scramble in broad curds until barely set, about 45 seconds, and transfer with the shrimp. Wipe away any wet residue, return the pan to high heat, and add remaining oil and onion for 1 minute.

  3. Add cold rice, curry powder, and turmeric. Press and toss 2 to 3 minutes until grains are hot, separate, and evenly colored. Drizzle fish sauce and soy around the hot edge of the pan, sprinkle in sugar, and toss until absorbed.

  4. Add pineapple and raisins and cook 1 to 2 minutes, tossing only enough to heat them while letting the rice contact the pan. Return shrimp and egg for 30 seconds, then remove from heat.

  5. Fold in cashews, scallions, and tomato so they retain texture. Serve with lime wedges on ordinary plates; a hollowed pineapple is optional presentation, not required prep or proof of authenticity.

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