Khao Pad Sapparod Goong (Prawn & Pineapple Fried Rice)

Happy New Year!! I’m looking forward to bringing you lots more Thai recipes this year and I’m excited to be able to use my new camera that I got for Christmas- Canon 1200D to record the food I make. I’m just starting to get the hang of using depth of field to get some parts in focus, some out.

For our new year supper I made Khao pad sapparod goong and for a touch of retro glamour, it had to be served in a pineapple half (optional but looks great!).  Everything for this recipe can be found at a regular supermarket


For three large/ 4 small servings use:

• 1 ripe pineapple, cut in half and carve out the flesh into cubes. I used about 2/3rds of the pineapple and ate the rest as dessert.


• 1 cup of cooked and COOLED white rice- yesterdays rice is best-i used fresh it’ll go mushy.


• a big handful of raw prawn/shrimp


• around 10 green beans,chopped in half


• one small onion, roughly chopped


• 3 garlic cloves, crushed and chopped


• 4 spring onions, trimmed and sliced


• a big splash of oyster sauce


• a big splash of fish sauce


• 1 egg


• a tablespoonful of curry powder


• one or two red chillies, chopped


• a sprinkle of fresh coriander leaves


• a wedge of lime


• (optional- but good) a small handful of cashew nuts)


• vegetable oil for frying

Heat a splash of vegetable oil in a wok and when hot throw in the onion, stir fry for a minute or until it starts to get some colour.

Next add in the garlic and chilli, stir fry until fragrant, about 30 seconds. Throw in the green beans and fry for about two minutes, until they begin to soften.

Next shove everything to one side of the wok and break in the egg on the empty side.Let it start to set and gently scramble before letting it set again, then scramble. After the egg is fully cooked, mix everything back together again.

Add in the prawns and cook them until they start to turn pink (around a minute). Pineapple goes in next,again, just cook lightly to cook out some of the juice.

Now tip the cool cooked rice in, along with the curry powder and stir well. Add the oyster and fish sauces and gently, mix everything together.

Almost done, mix through the cashew nuts and spring onions and serve into the pineapple halves, if you use them. Top with the coriander and lime wedge.