Sawaddee ka, welcome to hot thai kitchen so today i am making thai pineapple fried rice 2.0
the original recipe has been on the channel for over eight years and i still stand by it
it is still fantastic but i've grown and i've learned so today i've got some new tricks to
share and possibly even something surprising to make it even better let's get started
pineapple fried rice in thai is called kao pad subparod, kao means rice pad means to stir-fry
and subparot means pineapple and today's video is sponsored by the thai trade center so as we go i'm
also going to show you what these cryptic logos on thai products actually mean so the next time
you go shopping you feel like an expert all right first let's deal with our sabarot you want to use
fresh pineapple for this it doesn't even have to be sweet because it's a savory dish but if you
use canned it's going to be lackluster or it's going to be syrupy sweet depending on the brand
now i'm going to show you my trick for prepping your pineapple for fried rice and making a
pineapple bowl all in one go first half your pineapple lengthwise right through the top
and then run a small sharp knife all around the edges don't try to get too close to the
skin here otherwise your bowl will be too flimsy you want to remove the core first angle your knife
at about 45 degrees and make sure you go deep enough so that the two cuts meet now i'm going
to score the pineapple into fried rice pieces and that means small one centimeter thick pieces
no big honking chunks take a thin spoon and scoop out the flesh and the first bunch that comes out
that'll be perfect pieces for our fried rice no further chopping needed the bottom part is
going to be a little trickier to get out and it's not going to be quite as perfect but you probably
won't need that for the fried rice anyway so that's just for your snacking next the harder the
fried rice the seasoning in the dry department we have some curry powder salt sugar and white pepper
give that a mix i know people are going to ask but what kind of curry powder
whatever you have at your regular grocery store is fine the thai curry powder the one that we have in
thailand isn't too far off from that my rule of thumb is if it smells good to you you can use it
but i will talk more about it in the blog post now in the liquid department we have fish sauce
and soy sauce that's it we're going to keep it simple so that the curry powder can really shine
through if you want as an option you can also add this shrimp paste in oil or what we call mango
this is basically shrimp fat cooked with some seasoning it's gonna add sort of shrimpy umami
goodness it's totally optional but this is a good place to use it as promised now i'm gonna share
with you how to decipher these cryptic logos on thai products so i've got a few exhibits here to
show you and this thai soy sauce bottle is a great example you can see that there are a lot of logos
here and not all of them apply to thailand because this product is exported all over the world so
for example that green dot that's the indian vegetarian symbol as i just found out but what i
wanted to talk about is this tea right here this is the thailand trust mark this means that the
company has been certified to be environmentally friendly socially responsible and employs fair
labor practices so if you see this on products that is a good thing sometimes you will also see
this thailand symbol which is on this oyster sauce bottle right here that is just the old design of
the trust mark which is no longer in use but you might still see it out and about in the world
and i want to clarify that if you don't see the tea on a product doesn't mean that that company is
environmentally unfriendly it may just mean that they didn't go through the certification process
and just as a fun fact this right here this is called the aaya symbol which is our fda stamp
of approval you're not going to see this on all products because it's not required to be displayed
but don't worry if any product is to be exported they all have to have the fda's approval we're
going to cook soon i promise but i got one last secret and that's to do with the rice i am using
coconut rice you can use plain rice definitely but using coconut rice and pineapple fried rice was an
idea a patreon member shared with me and it's brilliant what you do is you cook rice in half
water and half coconut milk and i like to throw in a pandan leaf in there for some fragrance but
that's optional and what you get is rice that is fragrant and the grain separates so beautifully
perfect for fried rice because of the fat and it'll add a richness and a really really subtle
coconut flavor that i absolutely love walk on this will go quickly by the way i'm going to first
sear my shrimp and cook them off separately and shrimp and pineapple fried rice are a classic
pairing but you can do chicken if you'd like i'll add more info about how you want to treat chicken
in the blog post and i always sear my shrimp separately because i want to be able to control
its doneness and i want the shrimp to be able to brown nicely okay get that oil nice and hot yes
i'm going to add a little bit more oil but i don't want to add too much because our coconut
rice is already got fat in it don't touch them until they're about halfway cooked you want to
allow them to brown as much as possible maybe i will give a little bit of oil
nice now i'm going to flip them and let the other side cook
look at that all right and that is it let's take them out
let me just run this over eggs rice onion pineapple seasoning okay i got this okay
okay i'm gonna turn the wok back on and
i'm gonna first go in with some eggs
which should be hot and the oil is nice and shrimpy now
oh look at that you can see the redness from the shrimp i'm going to quickly scramble the eggs
and turn the heat on high there we go
and then once the egg sort of like creamy and juicy like this you can go in with the rice
and the coconut rice is a dream to fry with i mean it just already separates so beautifully
and now i'm going to add my onion which you might be surprised why i don't add onions
in the beginning but it's because i like i want for this recipe for the onion to be quite crisp
okay and now goes very quick you guys all your seasoning
the dry the wet give that a good touch
nice i've seen some recipes add butter which i think is a great idea but i think the coconut
does that for us and now the pineapple
and at this point i want you to give the pineapple enough time to cook and heat through and we're
also going to let our rice toast a bit which you know i like to do let the rice just sort of like
toast you can hear them toast so they can brown a little bit and get smokey
one more time i don't know about you but i'm very sensitive to
pineapple like if i eat fresh pineapple my tongue gets sore after a couple pieces but
if they're cooked i'm okay so i just need to make sure that these pineapple pieces will not hurt me
okay that looks good
oh nice and brown perfect okay i am happy with that i'm going to up the heat because my pan is
smoking hot and i'm going to go in with cashews deep roasted cashews if you missed my cashew
chicken recipe check it out i go into detail about how you make extra nutty crunchy cashews
and that's what you want and then i've got some tomatoes i use roma tomatoes because they are the
least watery of all tomatoes and then green onions and i add all of this at the end because i really
don't want it to soften and cook too much just the residual heat is more than enough
and that is beautiful and ready to go into our pineapple bowl
oh my god wait don't cut the shrimp the shrimp i'm not going to throw them in here because i
want to put them on top but just just so you know if you want them tossed throw them in right now
look at that my brother and i always joke that this is the touristy pineapple fried rice
it's like you'll definitely see more pineapple bowls in establishments where they serve a lot of
tourists but it's just so much more wow right like if you got people coming over whatever you bring
this out and it's like wow but you bring it out on a plate and it's like okay it's fried rice that's
nice okay don't forget the shrimp and in my old recipe you might recall that i used to cut up half
the shrimp and put it inside and then leave some for on top i changed my mind on that shrimp are
expensive i want people to know exactly how many shrimp is on the plate i'm putting them all on top
and then a final garnish of green onions and there is your beautiful touristy
but authentic pineapple fried rice nice and by the way you don't eat out of the pineapple
bowls in case you were wondering it's not practical just trust me on this i've tried
get some of that juicy shrimp here's the bite with everything on it tomatoes see the tomatoes
soft already and i didn't even really cook it that's why you want to add it at the end
and pineapple yes this piece even got a little caramelized ah it smells so good
you know how in most of my other thai fried rice recipes i always
squeeze a lime on top you don't need that you've got everything you need the pineapple gives that
fresh acidity the crunchiness from the cashews there's just so much textures and flavor going on
that this is absolutely perfect and that coconut rice just gives it that little extra richness
it's almost like you wouldn't be able to tell there's coconut in here necessarily
but you'd be like oh there's something just a little more anxious in this pineapple fried rice
and that is it i hope you give this a try the recipe as always will be on hatthaikitchen.com
a special thanks to the thai trade center and of course our patreon members who help support the
show if you want to know what patreon is all about check out the link in the description box below
thank you as always for watching and i will see you next time for your next delicious thai meal