Thai Pineapple Fried Rice is both a spicy and sweet dish made with jasmine rice that is stir-fried with shrimp, eggs, and pineapple. We are generally used to having fruit as dessert or as a palate cleanser.
One of the most unique elements of Thai cooking is the use of fruit in a savory entrée. I have always found its use both as an enticing and refreshing twist to an otherwise ordinary dish. In Thai, it is called ‘Khao Pad Sapparod’.
I have always enjoyed both the flavor and presentation of the Thai Pineapple Fried Rice. In fact, it is fried rice served with a choice of seafood, meat, or vegetables, and every Asian nation has its rendition of fried rice. What gives the Thai Pineapple Fried Rice its vibrancy and mouthwatering finish is the use of caramelized pineapple and cashews. For that dash of allure, it is served in the hollowed-out shell of the pineapple. How is that sustainable and biodegradable?
My own introduction to the Thai Pineapple Fried Rice was in Phuket, Thailand. Famous for its warm blue-turquoise waters fronted by sun-warmed sand and sultry sea breezes, there was no more lyrical setting for my first taste of this fried rice, garnished with cashews and raisins. Growing up in tropical climes, I am no stranger to all those lovely tropical fruits. Varieties of mango, mangosteens, and jackfruit are among my all-time favorites. But this wok hot dish was certainly the most memorable. I can still remember and almost taste that first morsel of this delicately fried rice, smothered with cashews, served in a pineapple shell, and topped with a paper umbrella and a fragrant orchid on the side! Yummy!
Phuket’s markets served this dish (although it was obviously not called Thai Pineapple Fried Rice but just Pineapple Fried Rice) that was freshly-made in a few minutes in piping hot woks. This is my recreation of that dish, and I used the same order of cooking the ingredients to capture those authentic flavors. I assure you that it is not difficult, but you must be meticulous. I make this dish even on school nights and there is never any leftovers.
While you can use canned pineapples, fresh pineapple adds a unique flavor. I am fortunate because I can get those lovely, sweet Hawaiian pineapples at my local grocers. Restaurants here in the Bay Area invariably have this dish on their menus. Try it and you will be as hooked as I am, especially on those cool fall days, that give you a hint of a warm, sandy beach.
Some common questions:
1.Should I use only jasmine rice?
Thai recipes call for the use of jasmine rice that is both delicate and has a floral scent. The grains tend to be dry and easier to maneuver while stir-frying in a wok which makes it a preferred option.
2. How to cook and use the rice for fried rice?
I like to cook jasmine rice with water using a 1:1 ratio. Since I use a rice cooker, this process is fairly straight-forward. But you could boil a pot of water with a pinch of salt and gently add the rice grains when the water boils. Use a sieve and drain the starch once the rice is cooked to al dente or firm.
3. How to choose pineapples?
- Choose one that is mostly yellow with a slight tinge of green.
- Pick a pineapple that smells sweet when you smell it and not have a pungent odor.
- Firm pineapples are usually considered ripe if the shell is sturdy but has a soft flesh.
- The leaves can be indicative of freshness. If the fronds come off easily when tugged, then chances are the fruit is ripe.
- A pineapple that seems to be heavy is a sign that it is ripe and juicy.
I have grown my own pineapples at home. After picking the fruit from the shrub, the fruit could some times have a kind of fuzz at the base. This just means that the fruit will be sweet and juicy. I have also propagated pineapple using the the top frond.
4. What are the other variations besides shrimp?
Other variations would be to use shredded chicken or just purely vegetarian.
5. Why does the rice clump together?
Overcooking the rice will make it clump together. Another reason could be that the rice was fried immediately after cooking it while still hot. Rice must be chilled or even cooled to room temperature.
How to make the Thai Pineapple Fried Rice:
- Preparation: Heat a wok and fry the cashews in a little oil until golden brown and keep aside. Marinate the shrimp in minced garlic and salt. Soak and grind all the ingredients for the spice paste.
2. Cooking the Pineapple Fried Rice: Fry the shrimp that was marinated in minced garlic and some salt for 3 minutes on high heat.
3. Push the shrimp to one side of the wok. Sauté the spice paste for 2 minutes or until fragrant.
4. Sauté the shrimp and the spice paste together.
5. Add the chopped carrots and peas and sauté for another minute.
6. Add the pineapple cubes and sauté for another minute or until caramelized.
7. Add the rice and sauté the ingredients together. Push the fired rice to one side of the wok and crack the eggs on the other side. Quickly break the yolks and mix them altogether. Let the eggs coat the rice. Fry again until the eggs are cooked for another 2 minutes. Add the sauces. Turn off the heat and garnish with cashews, cilantro, and raisins.
1. Cook the rice and cool it in the refrigerator or spread on a tray and cool it. Some cooks like to mix in a small tablespoon of oil to the rice to keep the grains separate when frying. Freezing the rice is generally not a good option because water that is trapped in the freezing process will exude when stir-frying. If you do not have previously cooked rice, you could still cook the rice on the day of and cool it. The bottom line is to cool the rice and cook it until firm. Take care not to overcook the rice.
2. Prepare all the ingredients and keep them handy once you start cooking.
3. Easier way to cook fried rice: Fry each of the ingredients such as shrimp, eggs and vegetables separately and then mix them together. In this recipe, I have been adhering to the style in which it is made in Thailand based on my many visits to the country.
Veggie option:
You could use a variety of vegetables such as cabbage, broccoli, and peppers to name a few. Exclude the dried shrimp in the spice paste and the shrimp and follow the instructions.
If you love Thai food, please check out my Thai Coconut Soup Recipe, Pad Kee Mao and Pad Thai With Shrimp recipes!
How to store Thai Pineapple Fried Rice:
Vegetarian fried rice will keep for 2-3 days in the refrigerator. The Thai Pineapple Fried Rice made with shrimp can be refrigerated for a day in an airtight box.
Thai Pineapple Fried Rice
Equipment
- Stovetop (wok)
Ingredients
For the Pineapple Fried Rice:
- 2 cup jasmine rice cooked with 1:1 ratio of water
- ½ cup baby carrots chopped
- ¼ lb shrimp deveined
- 2 cloves garlic minced
- ⅓ cup peas
- 4 eggs
- 1 cup pineapple
- ¾ cup whole cashews for garnish
- ¼ cup raisins for garnish
- 1 tsp salt
- a few cilantro sprigs
For the spice paste:
- 2 dried red chili
- 2 cloves garlic
- 1 tbsp dried shrimp
- 1 lemongrass large, white part
For the sauce:
- 2 tbsp soy sauce
- ½ tbsp oyster sauce
- 1 tbsp fish sauce
Instructions
How to roast the cashews for garnish:
- Heat a wok and fry the cashews in a little oil until golden brown and keep aside.
How to make the spice paste:
- Soak the ingredients for 10 minutes and grind to a fine paste with a little water.
How to make the Pineapple Fried Rice:
- Fry the shrimp that was marinated in minced garlic and some salt.
- Push the shrimp to one side of the wok. Sauté the spice paste for 2 minutes or until fragrant.
- Sauté the shrimp and the spice paste together for a minute.
- Add the chopped carrots and peas and sauté for another minute.
- Add the pineapple cubes and sauté for another minute or until caramelized.
- Add the rice and sauté the ingredients together. Push the fried rice to one side of the wok and crack the eggs on the other side. Add some oil if the wok is sticky. Quickly break the yolks and mix them altogether. Let the eggs coat the rice. Fry again until the eggs are cooked for another 2 minutes.
- Add the sauces and give it s stir. Turn off the heat and garnish with cashews, cilantro, and raisins.
Notes
- Adjust the amount of soy sauce that you would like. I have also added some salt in the recipe, so I cut back on the soy sauce.
- The easier option would be to fry each set of ingredients separately and mix them altogether at the end. The more authentic method is to fry them one after the other in the wok.
- If you like a spicier version, then add more dried chilis. My proportion is for a medium spicy dish.
Nutrition
Great recipe!
Such a classic, must-have recipe! Tasted amazing when I tried it at home for my kids, thanks Kanchan!