Thai Pineapple Fried Rice (Khao Op Sapparot)
ข้าวอบสับปะรด Khao op sapparotSay it: kow op sap-pa-ROT
Khao op sapparot is Thailand’s fragrant pineapple rice, often called pineapple fried rice. Day-old jasmine rice is tossed with shrimp, chicken, egg, curry powder, fish sauce, cashews and raisins, then packed into a hollowed pineapple shell and baked until hot. It is a festive one-dish meal for family tables and restaurant menus, prized for its sweet-savory balance, gentle spice and the bright perfume of fresh pineapple. The shell makes a dramatic serving bowl, while lime and cucumber keep each spoonful fresh.
Thai Pineapple Fried Rice (Khao Op Sapparot)
ข้าวอบสับปะรด, Khao op sapparot
Pronounced kow op sap-pa-ROT
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Allergens: contains gluten, egg, nuts, soy, fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Rice and pineapple
For serving
Method
Cut the pineapple in half lengthwise. Scoop out the flesh with a knife and spoon, leaving a 1/2-inch (1 cm) shell; dice the flesh and discard the core. Set the shells in a baking dish and heat the oven to 350°F (175°C).
Heat 1 tbsp (15 ml) oil in a wok or large skillet over high heat. Add the chicken and stir-fry 3-4 minutes until nearly cooked, then add the shrimp and cook 1-2 minutes until pink and just opaque. Transfer to a plate.
Add the remaining 1 tbsp (15 ml) oil to the wok, pour in the eggs and scramble 30-45 seconds until just set; push to one side. Add the onion and garlic and stir-fry 1 minute until fragrant, then stir in the curry powder for 30 seconds.
Add the rice and toss, breaking up clumps, for 2-3 minutes until hot and coated. Season with fish sauce, soy sauce, sugar and white pepper; toss 2 minutes more until the rice looks dry and golden.
Return the chicken and shrimp, add the pineapple, cashews, raisins and scallions, and toss 1-2 minutes until the pineapple is warmed through. Taste and adjust with a little more fish sauce if needed.
Mound the rice into the pineapple shells, pressing gently. Bake 8-10 minutes until heated through and the top rice is lightly crisp. Scatter cilantro over and serve with lime, cucumber and tomato.
Regional variants
Some cooks add crabmeat or use tofu instead of chicken and shrimp; a vegetarian version replaces fish sauce with light soy sauce and omits the shrimp. Pineapple fried rice is also often served straight from the wok without the pineapple shell.
Cook's notes
- Use chilled day-old jasmine rice so the grains stay separate and absorb the seasonings without turning sticky.
- Set the pineapple shells in a shallow baking dish or wrap the bases in foil so they stay level and do not tip in the oven.
- Do not overfill the shells; a gentle mound heats evenly and keeps the rice from spilling as it bakes.
Serve with
Lime wedges, cucumber and tomato, plus nam pla prik (chili fish sauce) on the side.
Make ahead and storage
Cook and chill the rice up to 1 day ahead; assemble and bake just before serving. Leftovers keep refrigerated for 2 days and reheat well in a hot skillet.
