Khao Pad Sapparod

Well-separated rice grains jumping in the wok, colored by turmeric. The pineapple brings a juicy sweetness that balances the saltiness of the fish sauce, while cashews add a distinct crunch.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1581
• Protein: 48 g
• Carbs: 239 g
• Fat: 44 g

Ingredients

• 800 g Thai or basmati rice ( cooked the day before and cold )
• 2 piece Ananas comosus (L.) Merril ( hollowed out, flesh diced )
• 24 piece Shrimp ( peeled )
• 4 piece Egg ( beaten )
• 2 piece Yellow onion ( finely sliced )
• 4 piece Garlic ( minced )
• 100 g Roasted salted cashews ( whole )
• 60 g Raisin ( rehydrated )
• 2 tbsp Curry powder
• 2 tsp Turmeric powder
• 4 tbsp fish sauce
• 2 tbsp soy sauce
• 6 tbsp Peanut oil
• 1 piece Coriander ( chopped )
• 2 tbsp Roasted chili paste (Nam Prik Pao)

Instructions

1. Pineapple preparation

   Cut the pineapple in half lengthwise. Scoop out the flesh with a knife without piercing the skin to create a bowl. Cut the flesh into 2 cm cubes.

2. Searing the shrimp

   Heat the oil in a smoking wok. Toss in the shrimp, sear for 1 minute until pink and firm. Set aside off the heat.

3. Cooking aromatics and eggs

   In the same wok, sauté the sliced onion and minced garlic. Push them to the side, crack the eggs into the center and scramble quickly until just set.

4. Frying the rice

   Add the cold rice. Pour in the curry and turmeric. Mix vigorously so each grain is coated and yellow. The rice should jump and crackle at the bottom of the wok.

5. Binding and finishing

   Stir in the pineapple cubes, raisins, soy sauce, fish sauce, and nam-prik-pao. Return the shrimp to the wok. Mix until the sauce evenly coats the ingredients. Serve in the hollowed-out pineapple with cashews and cilantro.

Chef's tips

• Always use day-old rice. Fresh rice has too much moisture and will turn into mush in the wok.
• The wok must be smoking hot before starting: that's the secret to making the rice 'jump' instead of boiling.

Storage

Store for 24h in the fridge. Reheat over high heat in a pan with a splash of water to restore moisture to the rice.