Pineapple Fried Rice (khao Pad Sapparod)
Recipe: #32156
May 19, 2019
Categories: Side Dishes, Shellfish, Shrimp, Rice, White Rice, Fruit, Pineapple, Thai, Entertaining, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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.
0 Reviews
You'll Also Love
