Khao Pad Sapparot

1. 1

   Prepare the pineapple boat

   Cut the pineapple in half lengthwise, leaving the stem intact. Cut an oval around the inside perimeter, leaving a 3/4 to 1-inch border. Make 1-inch parallel cuts across the interior without cutting through the skin. Use a spoon to scoop out the flesh chunks into a bowl. Repeat with the second half. Discard the hard core and cut the pineapple flesh into small bite-sized cubes. Reserve 1 cup of pineapple chunks for cooking and save the hollowed shells for serving.

   Tips:

   • • Choose a ripe pineapple with golden color and sweet aroma
   • • Save extra pineapple chunks for snacking or another use
2. 2

   Toast the cashews

   Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the cashews and toast them, stirring frequently, until they turn golden brown (about 2-3 minutes). Remove and set aside on a plate.

   Tips:

   • • Watch carefully as cashews can burn quickly
   • • Toasting enhances the nutty flavor
3. 3

   Cook the shrimp

   Increase heat to high and add another tablespoon of oil to the wok. Add the chopped shrimp and cook, stirring constantly, until they turn pink and are just cooked through (about 2-3 minutes). Remove and set aside with the cashews. Reserve a few whole shrimp for garnish if desired.

   Tips:

   • • Don't overcook the shrimp as they will be added back later
   • • High heat ensures quick cooking and prevents rubbery texture
4. 4

   Sauté the vegetables

   Add the remaining tablespoon of oil to the wok. Add the diced onions and carrots, and stir-fry over high heat until they begin to soften (about 2-3 minutes). Add the minced garlic and cook for another 30 seconds to 1 minute until fragrant.

   Tips:

   • • Keep ingredients moving to prevent burning
   • • Garlic should be aromatic but not browned
5. 5

   Scramble the eggs

   Push the vegetables to the side of the wok, creating a clear space in the center. Crack the eggs into this space and scramble them with your spatula until they're about half-cooked and still slightly runny. Then mix them together with the vegetables.

   Tips:

   • • Scrambling eggs separately first ensures even distribution
   • • Don't overcook the eggs as they'll continue cooking with the rice
6. 6

   Add curry powder and rice

   Sprinkle the curry powder over the mixture and stir briefly to release its aroma (about 30 seconds). Add the day-old jasmine rice, breaking up any clumps with your spatula. Toss everything together until the rice is well-coated with the curry powder and evenly heated through (about 2-3 minutes).

   Tips:

   • • Day-old rice is crucial - fresh rice will become mushy
   • • Use a folding motion rather than stirring to prevent rice from breaking
7. 7

   Season the fried rice

   Add the soy sauce, fish sauce, sugar, salt to taste, and white pepper. Continue tossing and stirring to ensure all the seasonings are evenly distributed throughout the rice. The rice should take on a light golden-brown color from the curry powder and soy sauce.

   Tips:

   • • Fish sauce (nam pla) is essential for authentic Thai flavor
   • • Taste and adjust seasonings as needed
8. 8

   Add final ingredients

   Add the sliced green onions, reserved pineapple chunks (1 cup), cooked shrimp, toasted cashews, and raisins (if using). Toss everything together gently but thoroughly, allowing the pineapple to warm through without becoming mushy (about 1-2 minutes).

   Tips:

   • • Don't overcook after adding pineapple - you want it warm but still firm
   • • Raisins add traditional sweetness that complements the pineapple
9. 9

   Serve in pineapple boats

   Immediately transfer the fried rice into the hollowed-out pineapple shells. Garnish with fresh cilantro leaves and reserved whole shrimp if desired. Serve hot while the rice is still aromatic and the pineapple boats provide a beautiful presentation.

   Tips:

   • • Presentation in pineapple boats is traditional and impressive
   • • Can also serve on regular plates if pineapple boats aren't available

• •Use day-old jasmine rice that has been refrigerated overnight. Fresh rice will become soggy and mushy in fried rice. If you need to make rice the same day, cook it with slightly less water and spread it on a baking sheet to cool and dry before refrigerating for at least a few hours.
• •The fish sauce (nam pla) is what distinguishes Thai fried rice from other Asian fried rice varieties. Don't skip it - it provides the authentic Thai umami flavor.
• •Use ripe, fresh pineapple rather than canned. Fresh pineapple has better texture and flavor, and can caramelize slightly when heated, balancing the savory notes.
• •Maintain high heat throughout the cooking process and keep ingredients moving constantly. This is the key to achieving the characteristic 'wok hei' (breath of wok) flavor.
• •Prepare and measure all ingredients before you start cooking (mise en place). Once you begin stir-frying, everything happens quickly and you won't have time to chop or measure.
• •Toast the cashews lightly - they should be golden but not dark brown. They'll continue to develop flavor as they sit.
• •If making vegetarian version, substitute fish sauce with vegetarian fish sauce or additional soy sauce mixed with a little seaweed for umami depth.
• •For extra heat, add sliced Thai chilies or a drizzle of sriracha sauce when serving.
• •The curry powder used in Thai cooking is typically Thai curry powder, which has a different blend of spices than Indian curry powder. Look for it in Asian markets.
• •White pepper is traditional in Thai cooking and provides a different flavor profile than black pepper. It's worth seeking out for authenticity.

• •
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  larb
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  pad-thai
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  spring-rolls

Khao Pad Sapparot exemplifies the central role rice plays in Thai culture, where the common greeting 'gin khao yung' literally means 'have you eaten rice yet?' rather than simply 'hello.' This demonstrates how deeply rice is woven into daily Thai life. Thailand is one of the world's largest pineapple producers alongside India, the Philippines, and Indonesia, making pineapples abundant and affordable throughout the country. The dish likely emerged in Central Thailand, particularly in tourist areas like Bangkok and beach destinations like Phuket, where the dramatic presentation of serving fried rice in a pineapple boat became popular with both locals and visitors. The combination of sweet tropical fruit with savory fried rice reflects the Thai culinary philosophy of balancing multiple flavors in a single dish. While fried rice itself has Chinese origins, Thai versions distinguish themselves through the use of jasmine rice with its subtle fragrance, and the essential addition of fish sauce (nam pla) which provides the characteristic umami depth that defines Thai cuisine.

What makes Khao Pad Sapparot authentically Thai is the use of fish sauce (nam pla) alongside soy sauce - this is the key differentiator from other Asian fried rice dishes. Fish sauce, created by slowly fermenting anchovies in a salt water mixture, provides the distinctive savory umami flavor essential to Thai cooking. The use of Thai curry powder (which has a different spice blend than Indian curry powder) is another authentic touch. Jasmine rice is crucial - it absorbs flavors while maintaining the classic subtle jasmine fragrance. Traditional Thai preparation involves cooking in a wok over very high heat to achieve 'wok hei' (the breath of the wok), which imparts a subtle smoky flavor. The practice of serving in a freshly hollowed-out pineapple bowl is both visually authentic and practical, as the pineapple shell keeps the rice warm and infuses additional tropical aroma. Optional ingredients like shrimp paste enhance spice infusion and deepen the fish sauce flavors. While protein substitutions (shrimp, pork, chicken, or vegetarian) are all acceptable, maintaining the balance of sweet (pineapple, raisins), savory (fish sauce, soy sauce), aromatic (curry powder, garlic), and textural elements (cashews, rice) is what preserves the dish's authentic character.