Dinner Party · Thai
Khao Pad Sapparot (Pineapple Fried Rice)
A fragrant fried rice featuring pineapple chunks, cashews, and raisins. Choose your favorite protein to complete the dish.
Why This Works
The sweet and tangy pineapple contrasts beautifully with the savory rice and salty fish sauce, while raisins and cashews add bursts of sweetness and crunch.
The Upgrade
For an extra pop of flavor and color, add a handful of fresh cilantro leaves and a squeeze of lime juice just before serving.
Chef's Secret
Michelin TechniqueUse day-old rice! The grains are drier and firmer, preventing the fried rice from becoming clumpy or mushy. Ensure the wok is hot to achieve a good sear.
Ingredients
Total time including resting: 30 min
Directions
In a small bowl, combine the cooked rice, fish sauce, sugar, and curry powder. Mix well to ensure the rice is evenly seasoned.
Heat a wok or large skillet over medium-high heat (around 400°F). Add 1 tablespoon of vegetable oil.
Add the diced chicken and stir-fry until cooked through, about 3-4 minutes. Remove chicken from the wok and set aside.
4 minAdd the remaining 1 tablespoon of oil to the wok. Add the chopped onion and minced garlic. Stir-fry for about 1 minute until fragrant.
1 minPush the aromatics to one side. Pour the beaten egg into the empty space and scramble until just set. Break it up and mix with the onions and garlic.
1 minAdd the seasoned rice to the wok. Stir-fry for 2-3 minutes, breaking up any clumps, until the rice is heated through and slightly toasted.
3 minReturn the cooked chicken to the wok. Add the pineapple chunks, raisins, and cashew nuts. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
3 minTaste and adjust seasoning if needed. Serve hot, optionally presented in a hollowed-out pineapple shell for a dramatic presentation.
Wine Pairing
Torrontés
White Wine
The BottleColomé Torrontés
The exotic floral aromatics and zesty acidity of Torrontés match the vibrant, tropical flavor of pineapple. The wine's crispness cuts through the starch of the fried rice and the richness of the cashews.
Nutrition per Serving
650
calories
28g
protein
80g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Spicy Cucumber Salad
A cold, crunchy salad with vinegar and chilis provides the perfect acidic refreshment to cut through the sweetness of the pineapple fried rice.
Ingredients
Directions
Slice cucumbers into 1/4-inch rounds or rough chunks.
Toss cucumbers with sea salt in a colander and drain for 10 minutes to remove excess moisture.
Whisk rice vinegar, sesame oil, chili crisp, and sugar in a small bowl until emulsified.
Pat cucumbers dry with a paper towel.
Combine cucumbers and dressing in a chilled bowl, tossing gently to coat.
Garnish with sesame seeds and serve immediately while crisp.
Side Dish
Garlic Cilantro Shrimp
Quickly sautéed shrimp with cilantro adds a savory protein boost that pairs naturally with the tropical notes of the fried rice.
Ingredients
Directions
Pat the shrimp thoroughly dry with paper towels to ensure a perfect sear.
Season the shrimp evenly with sea salt.
Heat a large skillet over medium-high heat and melt the butter until foaming.
Add the shrimp in a single layer, searing for 2 minutes per side until opaque and just cooked through.
Stir in the minced garlic and red chili flakes, sautéing for 30 seconds until fragrant.
Remove from heat, toss immediately with fresh lime juice and cilantro, then serve alongside the pineapple fried rice.
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