Authentic Thai Recipes

:: Pineapple Fried Rice with Shrimp
   (Khao Pad Subparod Goong- ข้าวผัดส้บปะรดกุ้ง)

Khao Pad Subparod Goong

In Thailand, pineapples have been creatively used for a wide variety of dishes like curry and fried rice. Pineapple fried rice is a simple dish that is quick to make and great for a family. The pineapple enhances the presentation of the dish as well as the flavor and aroma, giving a little taste of sweetness. The light crunchiness of the cashews and subtle saltiness and flavor of the dish also make this a recurring favorite.


  1. Peel and devein the shrimp. If desired, leave the shell on the tail.
  2. Clean onion. Cut in half then slice into 1/4" thick pieces.
  3. Cut pineapple into bite size pieces.


  1. Heat oil in a pan. Fry onions until a golden color, do not let them burn. Add shrimp. Stir until shrimp turn pink.
  2. Add cashew nuts and diced pineapple. Stir for a minute.
  3. Add 2 cups of steamed rice. Stir and mix well.
  4. Add salt, sugar, white pepper powder and Thai light soy sauce. Stir.
  5. Serve on plate.

  Before Cooking

  • Serving size: 2-3 persons.
  • Use medium or large shrimp. Prawns can be too big and might get too tough.
  • When cooking rice, too much water will make the rice too soft which is not good for stir fry.
  • Pork or chicken can also be used. If used, cut into thin bite size slices.
  • When selecting a pineapple, try not to buy a pineapple that is overripe (too yellow) or too raw (too green).
  • If you like to make spicy fried rice, try adding curry powder.


2 cups Steamed rice
1 1/2 cups Shrimp
1 1/2 cups Pineapple
3/4 cup Cashew nuts
1 cup Sliced onions
1 teaspoon Salt
1/2 teaspoon Sugar
1/8 teaspoon White pepper powder
1 teaspoon Thai light soy sauce
2 tablespoons Vegetable oil
1 teaspoon Curry powder (optional)