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Blogging Marathon#64: Week 4/ Day 2

Theme: Mega BM Bookmarked Recipes 

Dish: Pineapple Fried Rice from Mireille

For Day 2 of bookmarked dishes I have a sweet, sour and spicy Thai Pineapple fried rice from Mir’s blog. I have seen pineapple fried rice recipes on any food blogs but I wasn’t sure how the sweetness of the pineapple would taste in a savory rice dish. So never tried to make it at home before.

But when I saw Mir’s dish, I wanted to give it a try. I had all the ingredients on hand and my husband was travelling so I took a chance and made it for myself. I have to say I really liked this dish. The sweetness from the pineapple is actually complemented by the spicy curry powder and the saltiness of the soy sauce.

If you have leftover rice, then it takes just a few minutes to put this dish together. Mir used ham and shrimp in her recipe, which I subbed with tofu and mixed vegetables to make this is a vegetarian and filling dish. Tofu absorbs all the flavors and tasted amazing in this dish.

Recipe from Mir’s The Schizo Chef:

Print Recipe
Thai Pineapple Fried Rice Yum
Thai Pineapple Fried rice or Khao Pad Sapparot is a delicious sweet, sour and salty dish. This recipe is vegetarian with the addition of tofu and vegetables.
Thai Pineapple Fried Rice
Course main course
Cuisine thai
Cook Time 20 minutes
Servings
servings
Ingredients
  • 3 cups Rice Cooked
  • tbsps Curry powder (I used S&B brand curry powder)
  • 1 tbsp Butter Vegan
  • 2 tbsps Oil
  • 1 Onion Small , chopped
  • 2 cups Mixed Vegetables of choice, chopped
  • 1 cup Tofu , drained and cubed
  • 3 tbsps Raisins
  • 1 cup Pineapple cubes
  • 1 ~ 2 tbsps Soy sauce
  • 3 tbsps Cashews
  • 2 tbsps Scallions , chopped
  • 1 Red Chili , thinly sliced
  • 2 tbsps Cilantro , finely chopped
  • 1 Ginger " , finely grated
Course main course
Cuisine thai
Cook Time 20 minutes
Servings
servings
Ingredients
  • 3 cups Rice Cooked
  • tbsps Curry powder (I used S&B brand curry powder)
  • 1 tbsp Butter Vegan
  • 2 tbsps Oil
  • 1 Onion Small , chopped
  • 2 cups Mixed Vegetables of choice, chopped
  • 1 cup Tofu , drained and cubed
  • 3 tbsps Raisins
  • 1 cup Pineapple cubes
  • 1 ~ 2 tbsps Soy sauce
  • 3 tbsps Cashews
  • 2 tbsps Scallions , chopped
  • 1 Red Chili , thinly sliced
  • 2 tbsps Cilantro , finely chopped
  • 1 Ginger " , finely grated
Thai Pineapple Fried Rice
Instructions
  1. Add butter and 1tbsp curry powder to the rice. Mix well to combine and set aside.
  2. In a nonstick pan, heat 1tbsp oil and saute tofu until golden brown on all sides. Remove onto a plate.
  3. In the same pan, heat remaining 1tbsp oil and add onions, ginger and garlic. Cook until the onions turn translucent. Add raisins, pineapple, mixed veegatbles and remaining 1tbsp curry powder. Cook for 3~4 minutes until the veggies are crisp tender.
  4. Add the rice, sauteed tofu and the soy sauce and mix well to coat the grains.
  5. Add the cashews and scallions and toss for another 2 minutes.
  6. Finally add the chili and cilantro. Stir fry for 1 more minute. Serve warm!!
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 64.

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13 thoughts on “Thai Pineapple Fried Rice (Khao Pad Sapparot)”

  1. That rice seem to be a wonderful mix of sweet and different flavours!..I have mostly used pineapple in rice for the Kasmiri Pulao and like it..this sounds similar to it..good one.

  2. I too had put off making pineapple fried rice for a long time thinking it might be too sweet but got around to finally making it a few weeks back and loved it. Yours looks so colorful and good.

  3. Such a colourful dish Pavani. The fried rice looks so delicious and love your awesome snaps..

  4. Pineapple fried rice looks yummy.. I haven’t tried in Thai or anywhere.. After watching ur pic wanted to try😊

  5. Pineapple in fried rice would not be my first pick. But your version looks so good I know I am going to have to try.

  6. I am always wary of adding sweet ingredients to savory dishes…but now that I have seen quite a few converts, I must give it a shot! Looks beautiful

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