The most important factors in perfecting this dish are the rice and the wok. The rice must be dry and at room temperature, and cooking it in a very hot wok ensures that the heat is evenly distributed and the rice gains a toasted flavour.






Skill level

Average: 5 (1 vote)


  • 80 ml (2½ fl oz/⅓ cup) vegetable oil
  • 2 garlic cloves, finely chopped
  • 500 g (1 lb 2 oz) banana prawns (shrimp), peeled and deveined
  • 1 red shallot, diced
  • 400 g (14 oz) steamed jasmine rice, cooled (preferably from the previous day)
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp caster (superfine) sugar
  • 170 g (6 oz) fresh pineapple, cut into 2 cm (¾ in) cubes
  • 1 spring onion (scallion), finely sliced
  • 60 g (2 oz) roasted cashews
  • 1 tbsp coriander (cilantro) leaves
  • 2 lime wedges

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat the oil in a wok over medium heat and stir-fry the garlic until fragrant. Increase the heat to high and add the prawns and shallot, stir-frying until the prawns are just cooked through.
  2. Add the rice to the wok and stir-fry for 1–2 minutes, until the rice is well coated with oil. Season with the soy sauce, oyster sauce, fish sauce and caster sugar and stir-fry for 2–3 minutes. Add the pineapple, spring onion and cashew nuts and stir-fry for a further 1–2 minutes, until well combined. Remove from the heat and transfer to a serving bowl or a hollowed-out pineapple half.
  3. To serve, sprinkle the khao pad sapparod with coriander leaves and accompany with the lime wedges.


Recipe and images from Bangkok Local by Sareen Rojanametin and Jean Thamthanakorn, Smith Street Books, RRP $39.99