Thai Pineapple Rice – Khao Pad Sapparod (Video)
The pineapple is a tropical fruit with special characteristics that are clearly different from other fruits.
Pineapple is known worldwide and is also called "king of tropical fruit". This fruit is native to Brazil and a number of other South American countries. World production is now dominated by Southeast Asia, in particular Thailand and the Philippines.
Khao Pad Sapparod, or pineapple fried rice, is a popular Thai dish known for its colorful presentation and delicious combination of sweet, salty, and savory flavors.
Basic ingredients for Khao Pad Sapparod:
- Cooked jasmine rice – ideally a day old so it is drier and doesn't get mushy when baked.
- Fresh pineapple pieces – usually hollowed out of half a pineapple, which is often used as a serving bowl.
- Eggs
- Shrimp or chicken (or both, depending on preference)
- Cashew nuts
- Vegetables such as peas, carrots, and onion.
- Fish sauce, soy sauce and possibly a little curry powder or chilli paste for flavour.
- Green onions, fresh cilantro, and lime wedges for garnish.
Preparation method:
- Start by stir-frying the egg whites in a large pan or wok until just set.
- Add the protein (shrimp, chicken, or both) and stir-fry until cooked through.
- Add the onions and other vegetables and continue to stir-fry until softened.
- Add the rice, along with the sauces and any curry powder or chili paste. Keep stirring so that everything is evenly mixed and the rice gets a nice golden brown color.
- Finally, add the pineapple chunks and cashews and stir-fry for a few more minutes until everything is heated through.
- Serve the rice in the hollowed-out pineapple half, if using, and garnish with green onions, fresh cilantro, and lime wedges.
Khao Pad Sapparod is not only tasteful, but also visually appealing. It is a perfect dish for a summer day, but is enjoyed all year round in Thailand. It can also be adapted to different taste preferences; some people even add raisins or other exotic fruits for extra sweetness.
Video: Pineapple Rice
Watch the video here:
Do not soak the rice but wash the rice, take 1 part rice and one and a third (1 1/3 ) water and cook it on a low fire, preferably in a pan with a thick bottom or simmering plate, for 20 minutes, remove the lid from the pan and make loosen the rice with a fork.
And of course fresh pineapple.
Greetings Cees
What a strange recipe. Both rice and stir-fry pasta do not appear in the ingredient list.
What kind of stir-fry pasta?
Was also my question, what kind of roebak paste and how much. Also how much rice????
I think this video is an advertisement for the MeiAsia brand. Their spice paste for pineapple rice is available at AH, among others.
With 200gr chicken fillet, it seems to me that the recipe is intended for 2 people. So add rice accordingly.
The video was uploaded from MeiAsia and is on the channel of cooking magazine Smulweb. Google will bring you san here:
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Ingredients 2 persons
1 fresh pineapple or canned pineapple
200 g chicken breast
6 black tiger shrimps
1 pack of MeiAsia Thai Pineapple Rice (50 grams)
250 g Thai jasmine rice
1 red peppers
50 g cashew nuts
20 g of raisins
2 garlic cloves
1 small onion
2 tbsp (wok) oil
Coriander and spring onions for garnish
—
https://www.smulweb.nl/recepten/1381730/Thaise-ananasrijst
Thanks Rob for the recipe. Is clearer now.
Enjoy your meal
I already used this a few times and it seemed to me the most like what I eat in Thailand
Portions4 Portions
mediavine
Ingredients
3 tablespoons vegetable oil
1 onion thinly sliced
2 cloves of garlic minced
1/2 pound shrimp peeled, deveined, and chopped
2 carrots cut into matchsticks
1 tablespoon of curry powder
2 tablespoons of fish sauce
2 tablespoons soy sauce
3 cups cooked long grain rice refrigerated overnight
1 cup pineapple chunks (1/2 small pineapple)
2 green onions finely chopped
salt and pepper to taste
Instructions
In a wok or large saucepan, drizzle oil over high heat.
Once thoroughly heated, add onions and garlic. Cook until beginning to soften and fragrant, about 1 minute. Stir in shrimp and carrots. Cook, stirring often, until shrimp begins to turn pale pink, about 1 minute. Stir in the curry powder, fish sauce and soy sauce.
Add the rice and pineapple, tossing to combine. Cook until heated through. Season with salt and pepper. Stir in green onions.
Serve immediately.
This is how I make it almost every month, but I use pandang rice.
And yes, very simple and oooh so tasty!
Do you really need to cook.