Khao Pad Sapparod (Pineapple Shrimp Fried Rice)

Thai · 30 min · Shrimp · pescatarian, dairy-free

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Ingredients

• 4 cups day-old jasmine rice
• 12 oz raw shrimp, peeled
• 1.5 cups fresh pineapple, cubed
• 2 eggs
• 1 tsp curry powder
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1/3 cup cashews
• 3 green onions, sliced
• 3 tbsp vegetable oil
• 1/2 onion, diced

Method

1. Heat the oil in a wok over high heat and stir-fry the shrimp 2 minutes until pink, then remove.
2. Scramble the eggs in the wok, then add the diced onion and cook 1 minute.
3. Add the day-old rice and curry powder and stir-fry 3 minutes, breaking up clumps.
4. Season with fish sauce and soy sauce, tossing until evenly colored.
5. Return the shrimp and fold in the pineapple, cashews, and green onions; heat through 1 minute and serve.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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