Pineapple Fried Rice (khao Pad Sapparod)

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (409.5 g)
  • Calories 564.9
  • Total Fat - 28.1 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 158.2 mg
  • Sodium - 1680.3 mg
  • Total Carbohydrate - 49.3 g
  • Dietary Fiber - 3.7 g
  • Sugars - 7.1 g
  • Protein - 31.1 g
  • Calcium - 142.2 mg
  • Iron - 4.5 mg
  • Vitamin C - 31.6 mg
  • Thiamin - 0.3 mg

Step 1

Heat the toil in a wok over medium heat and stir fry the garlic until fragrant and then increase the heat to high and add the prawns and shallot and stir frying until the prawns are just cooked through.

Step 2

Add the rice to the wok and stir fry for 1 to 2 minutes until the rice is well coated with oil and then season with the soy, oyster and fish sauces and caster sugar and stir fry for 2 to 3 minutes and then add the pineapple, spring onion and cashew nuts and stir fry for a further 1 to 2 minutes, until well combined.

Step 3

Remove from the heat and transfer to a serving bowl or a hollowed out pineapple half.

Step 4

To serve sprinkle the khao pad sapparod with coriander leaves and accompany with lime wedges.

Tips & Variations


No special items needed.

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