Khao Pad Sapparot

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Servings: 2 Difficulty: Advanced
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A vibrant and sweet-savory Thai classic served in a hollowed pineapple shell
Khao Pad Sapparot (Stir Fried Rice & Pineap recipe image
Khao Pad Sapparot (Stir Fried Rice & Pineap recipe image
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Khao Pad Sapparot

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 12.5

Description

Khao Pad Sapparot is a visually stunning and delicious Thai dish that balances savory stir-fried rice with the natural sweetness of fresh pineapple. This recipe features cold steamed rice tossed with aromatic garlic, crispy dried shrimp, and a touch of fish sauce for umami depth. The addition of fresh shallots, ginger, chilies, and cilantro creates a complex flavor profile that is both refreshing and satisfying. Served directly in the hollowed-out pineapple halves, it offers a theatrical presentation perfect for summer gatherings or as a unique side dish. The contrast between the warm, savory rice and the cool, juicy fruit makes for an unforgettable dining experience.

Ingredients

Directions

  1. Cut the pineapple in half lengthwise and carefully scoop out the flesh, leaving the shell intact.
  2. Chop the pineapple flesh into bite-sized chunks and place in a bowl.
  3. Add chopped shallots, julienned red chilies, grated ginger, chopped spring onions, and coriander to the pineapple chunks.
  4. Stir the mixture gently and set aside.
  5. Heat one tablespoon of oil in a wok over medium-high heat.
  6. Add dried shrimp and stir-fry until crispy and aromatic.
  7. Remove the shrimp with a slotted spoon and drain on paper towels, then set aside.
  8. Add another tablespoon of oil to the wok.
  9. Add coarsely chopped garlic and stir-fry until golden brown.
  10. Add cold steamed rice to the wok and stir thoroughly to coat with oil and garlic.
  11. Pour in fish sauce and sprinkle sugar, continuing to stir-fry until the rice is heated through and evenly coated.
  12. Add the pineapple mixture and the crispy shrimp back into the wok.
  13. Stir everything together until thoroughly heated.
  14. Pour the fried rice mixture into the hollowed pineapple shells.
  15. Garnish with fresh coriander leaves and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 12.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 3.2g2%
Dietary Fiber 0.3g2%
Sugars 2.5g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a darker, richer color and flavor, replace half of the fish sauce with dark sweet soy sauce.

Variation: For a cold version, chill the rice and fruit mixture separately in the refrigerator. Mix just before serving and garnish with maraschino cherries. This pairs well with hot curries.

To make this dish fully vegetarian, omit the dried shrimp and use a vegan fish sauce alternative or extra soy sauce.

Choose a pineapple that is sweet and juicy for the best results. A medium-sized pineapple serves two people well.

Ensure the rice used is cold and preferably day-old for better texture in stir-frying.

Keywords: thai food, pineapple fried rice, khao pad sapparot, stir fry rice, asian cuisine, summer dish, vegetarian option, dried shrimp, fish sauce, cilantro, garlic, chili, ginger, shallots, rice recipe, exotic dish, party food, fruit salad, street food
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