Thai Pineapple Fried Rice (KHAO PAD SAPPAROT)
User Reviews
5
Thai Pineapple Fried Rice (KHAO PAD SAPPAROT)
Description
This recipe prepares fried rice using leftover jasmine rice for ideal texture, stir-fried in hot sesame oil with chopped ginger and garlic to build aromatic depth. Fresh vegetables including green onions, carrot, red bell pepper, corn, and peas add crispness and color. Cubed pineapple introduces a juicy sweetness that offsets salty and umami-rich seasonings comprising soy sauce, sweet chili sauce, tomato sauce, fish sauce, and brown sugar.
The dish is tossed on high heat to maintain vegetable texture while thoroughly heating the rice. Garnishing with roasted cashews and peanuts adds a toasted crunch and nutty richness, complemented further by fresh green onion and Thai basil leaves for herbal brightness. This fried rice showcases a harmonious combination of sweet, savory, spicy, and nutty flavors in one skillet.
Ingredients
- 2 cups pre-cooked rice Jasmine rice is best
- 1 ¼ cup pineapple fresh cubes
- 1 cup green onions
- 1 carrot large
- 1 bell pepper small, red
- ¼ cup corn frozen
- ¼ cup green peas frozen
- 5 cloves garlic finely chopped
- 2 teaspoon ginger finely chopped
- ⅓ cup Thai basil chopped, fresh
- 2 tablespoon sesame oil or peanut oil
For Sauce -
- 1 tablespoon soy sauce low sodium
- 1 tablespoon sweet chili sauce
- 1 tablespoon tomato sauce
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
For Garnish –
- ¼ cup cashews
- ¼ cup peanuts crushed, roasted
- green onion fresh
- Thai basil few fresh leaves
Instructions
- For best fried rice use left-over(pre-cooked) rice from the day before. Plan ahead and cook rice like you normally would, spread on a large plate or baking tray to cool. Transfer into air-tight container and store in fridge until use.
- Get everthing prepped and ready – chop all the vegetables. Stir in all the ingredients mentioned under the sauce category, whisk and keep it aside near the wok.
- Place large wok/skillet on high heat. Wait until it’s smoky hot. Pour sesame oil. When oil turns hot add finely chopped ginger and garlic and saute for 1 minute high heat.
- Add chopped green onions and give it a quick toss. Continue tossing/stirring for 30 seconds.
- Add chopped carrots and red bell peppers. Toss for 3 minutes stirring continuously. Cook carrots and bell peppers until just done (don’t cook it completely).
- Add frozen corn and peas (that are pre-cooked) and toss for 2 minutes.
- Then stir in the cooked rice and season with salt and Thai curry powder(we substituted Thai curry powder with pepper powder) and the soy sauce mix.
- Next, add the pineapple and the cashews. Stir until well combined.
- Garnish with little sesame seeds, the green onions, cashews, crushed peanuts. Serve in pineapple bowl warm. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 369kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 372mg | 16% |
| Potassium | 464mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 3950IU | 79% |
| Vitamin C | 74.4mg | 83% |
| Calcium | 52mg | 5% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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