This fancy fried rice - Khao Pad Sapparot (Thai Pineapple Fried Rice) combines the flavors of pineapples, raisins and cashew nuts with a hint of curry that work together to produce an exquisite array of tastes in your mouth. If you wish to impress your family and friends, this is the rice to make! This dish can be made vegetarian but it’s common to add shrimp or chicken to the dish. Often served in a hollowed-out pineapple, it is sure to please the crowd every time!
In a wok or large skillet, heat the oil on medium–high. When the oil is hot, add the prawns and fry for 3 or 4 minutes or until fully cooked. Prawns are done when their flesh is fully opaque and orange. Scoop out the prawns, transfer to a plate and set aside.
Adjust the heat to medium–low. Add the garlic and onion to the pan and cook for several seconds or until aromatic. Add the curry powder and cook briefly, stirring constantly, until fragrant.
Add the cooked rice to the pan and pat it down with a spatula, then fold the rice over. Do these two steps a few times until the rice grains have separated and the rice is fully coated with the curry powder. Add the raisins, pineapple, cashews and tomatoes and mix everything well. Return half of the cooked prawns to the wok. Season the mixture with the fish sauce, oyster sauce, sugar and salt. Stir to mix well. Taste and adjust the seasoning, if needed.
Transfer to a serving plate and garnish with the remaining prawns and green onions. You can also serve this inside a hollowed-out fresh pineapple, if you like.
NOTE: To serve this dish inside a pineapple, cut a pineapple in half lengthwise. Run a knife around the edges leaving at least 1⁄2 inch (13 mm) from the edge. Then, cut the pineapple flesh three to four times across and once down the center. Scoop out the pineapple chunks using a spoon and drain the remaining juice. Smooth out the bottom surface of the bowl. Cut the pineapple you sliced into chunks and use in making the fried rice.