Khao Pad Sapparot

Nutrition · per serving

Steps

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.

   300 g cooked jasmine rice, chilled3 spring onions, sliced60 g onion, finely diced160 g fresh pineapple, diced small2 cloves garlic, finely chopped180 g raw shrimp, peeled and deveined
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.

   2 tbsp neutral oil1 large egg
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.

   2 tbsp neutral oil180 g raw shrimp, peeled and deveined60 g onion, finely diced2 cloves garlic, finely chopped
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.

   300 g cooked jasmine rice, chilled2 tsp curry powder
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.

   160 g fresh pineapple, diced small20 g raisins30 g roasted cashews1 tbsp light soy sauce2 tsp fish sauce1 tsp sugar1/4 tsp white pepper
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.

   1 large egg3 spring onions, sliced180 g raw shrimp, peeled and deveined
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.

   2 lime wedges3 spring onions, sliced

Origin & History

Khao Pad Sapparot is a well-known Thai fried rice variation that became especially popular in central Thailand and in restaurants serving celebratory, colorful dishes. It reflects the Thai love of balancing sweet, salty, savory, and aromatic elements, often combining fruit, seafood, nuts, and curry spice in one vibrant plate.