Thai Pineapple Fried Rice Pad Kao Saparod Recipes

THAI PINEAPPLE FRIED RICE - PAD KAO SAPAROD

Thai Pineapple Fried Rice - Pad Kao Saparod image

Make and share this Thai Pineapple Fried Rice - Pad Kao Saparod recipe from Food.com.

Provided by PalatablePastime

Categories Pineapple

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, crushed
1 cup finely chopped carrot
1 cup finely chopped green beans
1 cup fresh pineapple chunks or 1 cup canned pineapple chunk, drained
3 cups cold cooked rice (preferably medium grain)
1 tablespoon ketchup (or tomato puree)
1 teaspoon salt
1 cucumber, thinly sliced
4 tablespoons chopped green onions
4 tablespoons chopped fresh cilantro

Steps:

In a wok, heat oil over medium heat and stir-fry onion and garlic until golden brown.
Add the carrots and green beans and stir-fry 2 minutes.
Add pineapple, rice, ketchup, and salt, mixing well and stir-frying for 3 minutes.
Garnish with green onion and cilantro before serving.
Serve with soy sauce, if desired.

Nutrition Facts : Calories 374.5, Fat 14.2, SaturatedFat 1.9, Sodium 651.5, Carbohydrate 57.6, Fiber 3.6, Sugar 9.8, Protein 5.4

KHAO PAD SAPPAROD (THAI PINEAPPLE RICE)

Khao Pad Sapparod (thai Pineapple Rice) image

This is a thai dish with a lot of the flavor coming from the pineapple and coconut. I prefer to use thai jasmine rice but you can use regular white rice too. I used a can of pineapples instead of a fresh one since that was what I had on hand. Be sure to make just what you need, I couldn't stop picking at the leftovers!

Provided by Chef Christine

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 -3 tablespoons vegetable oil
4 cups freshly cooked rice
1/2 cup roasted cashews
1/2 pineapple
1/2-1 cup Chinese barbecue pork or 1/2-1 cup other leftover cooked meat, cut into bite size pieces (optional)
2 tablespoons chopped coriander roots
1/2 teaspoon white pepper
1/4 cup sugar
1/4 cup fish sauce
1 1/2 cups coconut milk
coarsely chopped green onion, for garnish

Steps:

Cut half of the pineapple into cubes.
Prepare all remaining ingredients and have at hand.
In a small saucepan, heat the coconut milk to a boil.
Add the coriander root, white pepper, sugar and fish sauce.
Reduce heat and simmer the sauce for 3-5 minutes, then strain.
Preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
When the oil is hot, add the meat, pineapple, cashews and rice.
Stir and toss to combine well.
Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
Continue stif frying until the rice is heated through.
If desired, fill the empty pineapple half with the rice mixture.
Garnish and serve.

Nutrition Facts : Calories 679.3, Fat 33.4, SaturatedFat 18.6, Sodium 1535.1, Carbohydrate 89.4, Fiber 2.7, Sugar 25.1, Protein 10.3

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