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Thai

Khao Pad Sapparod (Thai Pineapple Fried Rice)

A sweet-savory Thai fried rice with jasmine rice, pineapple, prawns, egg, cashews and curry powder.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Khao Pad Sapparod (Thai Pineapple Fried Rice)

32 mintotal

Prep 18 min · Cook 14 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Fifteen minutes at the wok, but the rice must already be cooked and cold — the day before is ideal.

Method

  1. Break up the cooled jasmine rice with your fingers so there are no large clumps.

  2. Heat the neutral oil in a wok or wide pan over high heat and sear the prawns until just opaque, then remove them to a plate.

  3. Add onion and garlic to the pan and stir-fry until fragrant.

  4. Push the aromatics aside, add the beaten egg and scramble it softly.

  5. Add the rice, curry powder, soy sauce, fish sauce and ground white pepper, then toss until the grains are hot and evenly seasoned.

  6. Return the prawns to the pan with pineapple and cashews, then toss briefly so the pineapple stays juicy.

  7. Finish with spring onion greens and serve immediately.

How to tell it's done

The rice grains should be separate and lightly glossy, the prawns just firm, and the pineapple juicy.

Getting it right

Tip

Cooled rice is important; warm rice releases moisture and can make the fried rice sticky.

What to serve it with

Serve as a colorful main rice dish with extra spring onion greens on top.

Common mistakes

The pineapple turns the rice wet and sour.
Add it at the very end and toss only briefly, as the recipe says. Pineapple releases a lot of juice once it heats through, and cooked longer it stews the rice.
The prawns are tough.
Sear them first, take them out, and return them at the end. Left in the wok through the whole stir-fry they overcook long before the rice is ready.

Substitutions

  • Use day-old Jasmine Rice for the best separated fried rice texture.
  • Use chicken thigh instead of prawns for a non-seafood version; cook the chicken fully before adding the rice.
  • Use Roasted Peanuts instead of Cashews only if tree nuts are not preferred and peanuts are acceptable.
  • Check Soy Sauce labels for gluten if needed.

Storing and reheating

Best from the wok. It keeps a day in the fridge but the pineapple continues to soften the rice. Reheat fast over high heat. Do not freeze — pineapple and rice both suffer.