Thai cuisine · Dough, Pasta & Rice

Khao Pad Sapparod

Fried rice with curry powder, pineapple, cashews and raisins, served in the hollowed-out pineapple half.

Ingredients · for 4 servings

• 500 g cooked rice (day-old jasmine rice)
• 1 pineapple
• 200 g shrimp, peeled
• 2 eggs
• 80 g cashews
• 1 tsp curry powder
• 1 onion
• 3 cloves garlic
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 3 tbsp oil
• 3 scallions

Instructions

1. Halve the pineapple lengthwise, scoop out the flesh with a small knife leaving 1 cm thick walls, and dice 300 g of it; drain the halves upside down briefly.
2. Loosen the cold rice with your hands so no lumps remain, and finely chop the onion and garlic.
3. Toast the cashews in a dry pan over medium heat for 3–4 min. until fragrant with light brown spots, then set aside.
4. Heat the oil in a wok until very hot, fry the onion and garlic for 1 min., add the shrimp and fry for 1 min., let the eggs set beside them and break up coarsely.
5. Fry in the curry powder for 20 sec., add the rice and pineapple cubes and fry for 4–5 min., tossing vigorously, until the rice springs apart dry and lightly browns; season with fish sauce and soy sauce.
6. Fold in the cashews and scallion rings and loosely fill the rice into the two pineapple halves; serve immediately.