Thai Pineapple Fried Rice Pad Kao Saparod

Take your taste buds on a tropical journey with Thai Pineapple Fried Rice (Pad Kao Saparod), a vibrant and flavor-packed dish that perfectly balances sweet, savory, and aromatic spices. This beloved Thai recipe features fluffy jasmine rice—ideally day-old for the perfect texture—stir-fried with juicy chunks of pineapple, tender shrimp, chicken, and a medley of colorful vegetables. Infused with yellow curry powder, fish sauce, and a touch of sugar, each bite is an explosion of bold flavors, while roasted cashews add a delightful crunch. Serve it in a hollowed-out pineapple shell for a stunning presentation, and garnish with fresh cilantro and lime wedges for an authentic tropical flair. Whether it's a weeknight dinner or a crowd-pleasing dish for entertaining, this quick and easy 20-minute wonder is sure to impress.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 cups jasmine rice (preferably day-old, cooked rice)
• 1 cup pineapple (diced, fresh or canned)
• 8 shrimp (peeled and deveined)
• 1 piece chicken breast (sliced thinly)
• 2 eggs
• 1 teaspoon yellow curry powder
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 pinch white pepper (ground)
• 3 shallots (chopped)
• 2 cloves garlic (minced)
• 1 small carrots (diced)
• 1 cup frozen peas
• 2 stalks green onions (sliced)
• 1 cup cashew nuts (roasted)
• 3 tablespoons vegetable oil
• 4 lime wedges
• 1 handful cilantro leaves (for garnish)

Directions

Step 1

Prepare the jasmine rice ahead of time and let it cool completely to prevent clumping during cooking.

Step 2

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and chicken slices, cooking until the shrimp turn pink and the chicken is no longer pink (about 3-4 minutes). Remove from the wok and set aside.

Step 3

Add the remaining 2 tablespoons of vegetable oil to the wok. Add the shallots and garlic, stirring until fragrant (about 1-2 minutes).

Step 4

Push the shallots and garlic to one side of the wok. Crack the eggs into the empty space and scramble them until they are mostly cooked, then mix them with the shallot-garlic mixture.

Step 5

Add the diced carrots, peas, and pineapple to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly softened.

Step 6

Add the yellow curry powder, soy sauce, fish sauce, sugar, and white pepper. Mix well to evenly coat the ingredients.

Step 7

Add the cooked jasmine rice to the wok, breaking up any clumps with your spatula. Toss everything together to ensure the rice is evenly coated with the seasoning mixture.

Step 8

Return the cooked shrimp and chicken to the wok, and stir in the roasted cashew nuts and green onions. Cook for another 2 minutes, mixing well.

Step 9

Remove the wok from heat. Serve the pineapple fried rice on a plate or in a hollowed-out pineapple shell for an authentic Thai presentation.

Step 10

Garnish with fresh cilantro leaves and garnish with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(2328.0g)

Amount per serving	% Daily Value*
Calories	3338.2

Total Fat 121.8g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 25.2g
Cholesterol 1768.0mg	0%
Sodium 4001.9mg	0%
Total Carbohydrate 324.9g	0%
Dietary Fiber 25.9g	0%
Total Sugars 55.0g
Protein 262.5g	0%

Vitamin D 1299.0IU	0%
Calcium 662.0mg	0%
Iron 21.6mg	0%
Potassium 4822.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.8%

Protein: 30.5%

Carbs: 37.7%