Wednesday, November 11, 2009

Pineapple Fried Rice with Prawns (Khow Pad Supparod Goong)

Have you ever thought that the simplest meal is sometimes the best meal you've ever had. I've had moments like this. It's often the something that you would throw together in a pot would bring the cosiest warm feelings. Would you believe that fried rice falls into this category for me? Well it does!

When we were young kids (god knows that was donkey years ago), my mum would cook fried rice and her main ingredients were diced onions, diced char siew (chinese roast pork), frozen vegetables and eggs. These were one of the moments we enjoyed the most and I still remember the big pot of fried rice placed in the middle of the dining table. All of us would swoop down onto the pot with a spoons and heaped up huge helpings onto our dinner plate. I loved eating char siew fried rice with Maggie (that's the brand of the sauce) chillie sauce.

Would you believe when I first worked in Hong Kong many years ago, I could never find this particular brand of chillie sauce any where in town. So every time I go back to Singapore (which was about 4 times a year), I would take the opportunity to pack a few bottles back with me. Hah ... I should have recorded the customs officer's face when he opened my luggage at HK airport.

Pineapple Fried Rice with Prawns (Khow Pad Supparod Goong)
Serves 2
Print Recipe


50g boiled shrimp
1/3 cup frozen mixed vegetable
1/4 cup cubed pieces of fresh pineapple
2 cups cold plain rice (break up any clumps)
3 Tbsp oil

For the Paste:

100g blended pineapple pulp
1 Tbsp tumeric powder
2 Tbsp seafood curry powder
2 Tbsp oyster sauce
2 Tbsp Thai fish sauce
1/2 tsp sugar (or more to taste)
Water to moisten rice
Salt and white pepper to taste


1) Heat oil in a wok or a pan and stir fry the paste until fragrant and mixture thickens.

2) Add in the rice and frozen vegetables and fry until well mixed. Adjust seasoning and then stir in the boiled shrimp and pineapple pieces.

3) Serve rice warm. Garnish with roasted cashew nuts, fresh coriander and red chillies.


Palidor said...

Simple is often the best. I love fried rice. It's so comforting and you can put anything you want. I love this recipe. It is different than the fried rice I make, as I usually use only soy sauce. I've bookmarked your recipe and will give it a try soon. For the pineapple pulp, do you blend it yourself? I've not seen it in the supermarket, so I'll have to make my own.

Jo said...

Hi Palidor, when I chanced across this recipe I too thought it was different from most fried rice recipes I've seen. It's taste is really unusual and we liked it. I actually used fresh pineapple and pounded it into a pulp (you could use a processor or blender too). If you don't have fresh ones, just use the canned pineapples.

The Duo Dishes said...

Simple is always appreciated! It is surprising how quick and easy can still make you feel like a rewarding dish.

El said...

I've always wanted an authentic fried rice recipe. Looks great. Thank you!

Sophie said...

Oh jo,

What a tasty looking dish!! It looks so appetizing!


gaga said...

I've never made fried rice with a "paste" before. I do love pineapple fried rice but can never make it quite like the restaurants do. Maybe your paste is the secret, I can't wait to try it!

Anonymous said...

My favourite Thai style fried rice. simple and delicious. Yum!

The Little said...

Love fried rice of any variety! But this one looks absolutely delish, with the fresh succulent prawns topping it off. Yum!

PS: Loved your lil anecdote about scouring for the chilli sauce ;)

Natashya KitchenPuppies said...

Mmm, that looks totally delicious to me. Very comforting.

pigpigscorner said...

Same here! I always enjoy a bowl of fried rice or pasta...the pineapple fried rice looks so yum!

petite nyonya said...

Yummylicious is the word for this!

Regan said...

MMM, this came out delicious. I also added mint, cilantro, and rasins (soaked in water to make them softer). Great recipe, thanks!

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