Khao Pad Sapparod (Pineapple Shrimp Fried Rice)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

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

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Ingredients

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

Method (tap to check — screen stays awake)

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.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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