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Thai Pineapple Fried Rice (Khao Pad Sapparod with Prawns, Curry, and Roasted Cashews)
Thailand's vibrant tropical fried rice: day-old jasmine rice wok-tossed with fragrant yellow curry powder, sweet fresh pineapple chunks, succulent prawns, golden raisins, and toasted buttery cashews, served inside a hollowed pineapple boat.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Cooked day-old chilled jasmine rice600 g
- Fresh ripe pineapple, diced into bite-sized chunks250 g
- Raw peeled prawns250 g
- Roasted unsalted whole cashews60 g
- Fresh eggs, lightly beaten2 pc
- Yellow curry powder1 Ā½ tbsp
- Thai fish sauce (nam pla)2 tbsp
- Vegetable oil2 tbsp
- Green scallions, chopped2 pc
Preparation Steps
1
Heat 1 tbsp oil in hot wok; stir-fry prawns for 2 minutes until pink and curled, then set aside.
2 min timer
2
Pour beaten eggs into wok and scramble quickly for 30 seconds into soft curds; push to the side.
1 min timer
3
Add cold rice, yellow curry powder, and fish sauce; stir-fry vigorously over high heat 3-4 minutes to coat grains evenly.
4 min timer
4
Fold in pineapple chunks, cooked prawns, roasted cashews, and scallions; stir-fry 1 more minute until piping hot and serve.
1 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
480
Protein
22g
Carbohydrates
68g
Fat
14g
Allergens
CrustaceansFishEggsNuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
