Curry Thai Fried Rice with Pineapple
Khao Pad Sub Ba Rod is a combination of fried jasmine rice with ham, pineapple, raisins, cashews and a unique blend of curry and spices, served in a fresh pineapple. This recipe, also known as Curry Thai Fried Rice with Pineapple, is by Glen Roberts, renowned chef and culinary director for InterContinental Hua Hin Resort in Thailand. Chef Roberts has more than thirty years of culinary experience and has mastered the art of balanced and creative Thai cuisine over the last decade on the ground in Thailand. Chef Roberts recommends that home cooks interested in preparing Thai cuisine focus on using local, seasonal ingredients and pay attention to the fusion of flavors and textures that create a well-rounded culinary experience.
Curry Thai Fried Rice with Pineapple
Making traditional Thai Fried Rice is a great way to easily impress guests while not spending hours in the kitchen. In under half an hour, you can provide your family with a flavorful meal that is not only delicious but beautiful to serve. I love the addition of fruit and spices that make this just a bit different than your regular fried rice dishes.
Ingredients For Thai Fried Rice
Serves 4
- 2 eggs, beaten with a dash of salt
- 2 tablespoons cooking oil
- 2/3 cup diced ham
- 2 cloves garlic, chopped
- 2 cups steamed jasmine (or brown rice, if desired)
- 1 onion, chopped finely
- 1⁄2 cup carrots, peeled and grated
- 1⁄2 cup green peas
- 1 pineapple or 1 1⁄2 cups chopped fresh pineapple
- 1/2 tablespoon raisins
- 1/2 tablespoon golden raisins
- 1 tsp. pepper
- 2 teaspoons curry powder
- 1 1⁄2 tablespoons white sugar
- 2 tablespoons soy sauce
- 2 tsp. coriander, for garnish
- 1 1⁄2 Tbsp. cashew nuts (optional), for garnish
- Salt and pepper (optional)
- 1 additional pineapple, to use as serving bowls (optional)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Directions for Thai Fried Rice:
- To prepare pineapples, carefully cut in half lengthwise using a sharp knife. Remove the flesh and chop. Set aside 1 1⁄2 cups for this recipe, and save the rest for another use. Reserve the shells for serving.
- In a small bowl, whisk together soy sauce, sugar, curry powder, and pepper; set aside.
- Heat a large skillet or non-stick frying pan over medium-high heat and add one tablespoon of the cooking oil.
- When the oil shimmers, pour in beaten eggs and cook, stirring occasionally until the eggs are scrambled and lightly set. Transfer the eggs to an empty bowl and wipe out the pan if necessary (be careful, it may be hot!).
- Add the remaining tablespoon of oil to the skillet, and add the garlic, onion, and ham and cook, stirring often until onion and garlic are fragrant (about 3-4 minutes).
- Stir in carrots, peas, and pineapple, and cook, stirring constantly, until the vegetables are tender (about 3-4 minutes).
- Add the rice and mix with a wooden spoon to break up any lumps.
- Stir in the curry soy sauce mixture and the raisins. Cook, stirring constantly until heated through (about two minutes).
- Taste and season with salt and pepper if necessary.
- Transfer pineapple fried rice to the cut pineapples, and garnish with coriander and cashew nuts.
Making this curry-infused Thai fried rice is a simple and delicious way to serve a fun meal to your family. It will make everyone excited to try a different meal, and you are sure to keep kids happy with the sweetness in this recipe! Plus, it makes so much that you are sure to have leftovers. Here’s how to reheat fried rice leftovers.
