Khao Pad Sapparot

Ingredients

Instructions

1. 1

   Separate the chilled rice with your fingers so there are no large clumps. Slice the spring onions, dice the onion and pineapple, and chop the garlic. Pat the shrimp dry so they sear rather than steam.

2. 2

   Heat a wok or large frying pan over high heat until very hot. Add 1 tbsp of the oil, then crack in the egg and scramble for 20-30 seconds until just set into soft curds. Remove to a plate so it stays tender.

3. 3

   Add the remaining oil to the hot wok. Stir-fry the shrimp for 1-2 minutes until they are nearly opaque. Add the onion and garlic and stir-fry for about 30 seconds, just until fragrant; do not let the garlic brown or it can turn bitter.

4. 4

   Add the rice and break up any remaining clumps with the spatula. Sprinkle in the curry powder, then toss for 1-2 minutes so the grains are evenly coated and lightly toasted.

5. 5

   Add the pineapple, raisins, cashews, soy sauce, fish sauce, sugar, and white pepper. Stir-fry for 1-2 minutes until the rice is hot, the pineapple is warmed through, and the seasoning is evenly distributed.

6. 6

   Return the scrambled egg to the wok and add most of the spring onions, reserving a little for garnish. Toss for 30 seconds more, just until the shrimp are fully cooked and curled, the egg is reheated, and everything is well mixed.

7. 7

   Taste and adjust with a squeeze of lime if you want brighter acidity. Serve immediately, topped with the remaining spring onions and the lime wedges on the side.

Nutrition per serving

Notes

• •For the best texture, use rice cooked the day before; freshly cooked rice tends to clump and turn soft in the wok.
• •Keep the pan very hot and cook quickly to get light wok aroma without overcooking the shrimp.
• •If you want a more classic presentation, serve the fried rice in a hollowed pineapple half.
• •Use unsalted roasted cashews if possible so the seasoning stays balanced.

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