Khao Pad Sapparot is a festive and flavorful Thai fried rice dish, often served inside a carved-out pineapple shell. It features jasmine rice stir-fried with curry powder, chicken, shrimp, cashew nuts, and, of course, chunks of sweet pineapple.

Prep Time	Cook Time	Serves
20 minutes	15 minutes	2-3

Part A: Ingredients

• Rice: 3 cups Day-old Cooked Jasmine Rice (must be cold and dry).
• Protein: 6 oz Chicken Breast, cubed, 6 oz Shrimp, peeled and deveined.
• Vegetables/Fruit: 1 cup Fresh Pineapple chunks, $1/2$ cup Peas, $1/2$ cup Cashew Nuts (toasted), $1/4$ cup Raisins.
• Aromatics: 2 Tbsp Oil, 1 medium Onion, diced, 2 cloves Garlic, minced.
• Seasoning: 1 Tbsp Soy Sauce, 1 Tbsp Fish Sauce, 1 Tbsp Yellow Curry Powder, 1 tsp Sugar.
• Eggs: 2 large Eggs, whisked.

Part B: Instructions

Step 1: Cook the Protein

1. Heat a large wok or skillet over high heat. Add 1 Tbsp of oil.
2. Add the cubed chicken and shrimp. Stir-fry for 3-5 minutes until cooked through. Remove the protein from the wok and set aside.

Step 2: Sauté Aromatics and Eggs

1. Add the remaining 1 Tbsp of oil to the wok. Add the diced onion and minced garlic. Stir-fry for 1 minute.
2. Push the aromatics to the side of the wok. Pour the whisked eggs into the empty space. Scramble the eggs briefly, then mix them into the onion and garlic.

Step 3: Fry the Rice and Season

1. Add the cold, day-old rice to the wok. Break up the clumps and stir-fry vigorously for 3 minutes.
2. Sprinkle the yellow curry powder over the rice and mix thoroughly until the rice is evenly coated and golden yellow.
3. Add the soy sauce, fish sauce, and sugar. Toss rapidly to combine.

Step 4: Add Remaining Ingredients

1. Return the cooked chicken and shrimp to the wok.
2. Add the pineapple chunks, peas, toasted cashews, and raisins.
3. Stir-fry for 1-2 minutes until all ingredients are well combined and heated through.

Step 5: Serve

• Serve the Pineapple Fried Rice immediately. For an impressive presentation, serve the rice packed inside a hollowed-out fresh pineapple shell. Garnish with a sprig of fresh cilantro.