Thai Pineapple Fried Rice with Shrimp

About This Recipe

Khao pad sapparot, pineapple fried rice, is a well-known Thai dish that pairs curry-spiced fried rice with sweet pineapple, shrimp or chicken, and crunchy cashews — a genuine restaurant and home dish rather than a tourist invention, though it is especially popular in Bangkok. This version uses apple as a stand-in when fresh pineapple isn't available or in season, tossed in at the end to add sweetness and acidity, though pineapple remains the traditional and preferred choice whenever you can get it. The technique that defines this dish is the curry powder base: a spoonful of Thai or Indian-style yellow curry powder fried briefly in oil with garlic gives the rice its signature golden color and warm, mild spice, distinguishing it clearly from a plain soy-based fried rice. Shrimp are added toward the end so they don't overcook, and cashews go in last to keep their crunch rather than turning soft in the wok's residual moisture. The finished dish balances sweet fruit, warm curry spice, briny shrimp, and crunchy cashews over well-fried jasmine rice — sometimes served dramatically inside a hollowed pineapple half at restaurants, though a simple bowl works just as well at home.

Ingredients

Serves 4

• 350 gshrimp(peeled, deveined)
• 4 cupscooked jasmine rice(cold, day-old)
• 1.5 cupsfresh pineapple(diced (or apple if unavailable))
• 3 tbspneutral oil(divided)
• 3 clovesgarlic(minced)
• 1 tbspThai yellow curry powder
• 2eggs(beaten)
• 2 tbspfish sauce
• 1 tspsugar
• 0.25 cupraisins
• 0.5 cuproasted cashews
• 4scallions(sliced)
• 1lime(cut into wedges)

Instructions

1. 1

   Cook the shrimp

   Heat 1 tbsp oil in a wok over high heat. Add shrimp and cook 2-3 minutes until just pink and opaque. Remove and set aside.

2. 2

   Scramble the egg

   Add a touch more oil, pour in beaten egg, and scramble quickly until just set, about 30 seconds. Remove and set aside with the shrimp.

3. 3

   Bloom the curry powder

   Add remaining oil and garlic to the wok, stir-frying 20 seconds, then add curry powder and toast 30 seconds until fragrant, taking care not to let it burn.

   Toast the curry powder in oil rather than adding it dry to the rice — blooming spices in fat wakes up their flavor and gives the rice a more even golden color.

4. 4

   Fry the rice

   Add cold rice, breaking up clumps, and toss over high heat 3-4 minutes until the curry powder coats every grain and the rice is hot throughout.

5. 5

   Combine and finish

   Return shrimp and egg to the wok along with pineapple, fish sauce, sugar, and raisins. Toss 1-2 minutes to combine and heat through. Remove from heat, fold in cashews and scallions, and serve with lime wedges.

Variations

• •

  Swap shrimp for diced chicken breast, cooking it fully before adding the other ingredients.

• •

  Serve inside a hollowed pineapple half for the classic restaurant presentation.

• •

  Add a small handful of frozen peas and diced carrot for extra color and texture.

Storage

Refrigerate in an airtight container up to 2 days — the pineapple and shrimp don't hold quite as well as a plain fried rice. Reheat in a hot skillet or wok rather than the microwave to preserve texture.

Frequently Asked Questions