Thai Curry Fried Rice with Pineapple (Khao Pad Sub Ba Rod)

May 10, 2016

The bright, bold flavors and aromas of Thai food is both intoxicating and addictive. It's where sweet, spicy, sour, salty and bitter - all the fundamental taste senses - converge to create a power punch of flavor. Dare we call it sensuous cuisine?

We love this beautiful curry fried rice dish that's served in a scooped out pineapple. Fried jasmine rice is combined with ham, pineapple, raisins, cashews and a unique blend of curry and spices in this vibrant sweet and spicy dish. We think it will make you swoon.

Thai Curry Fried Rice with Pineapple (Khao Pad Sub Ba Rod)
From Glen Roberts, renowned chef and former culinary director for the InterContinental Hua Hin Resort in Thailand

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 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
½ cup carrots, peeled and grated
½ cup green peas
1 pineapple or 1 ½ cups chopped fresh pineapple
1/2 tablespoon raisins
1/2 tablespoon golden raisins
1 tsp. pepper
2 teaspoons curry powder
1 ½ tablespoons white sugar
2 tablespoons soy sauce
2 tsp. coriander, for garnish
1 ½ Tbsp. cashew nuts (optional), for garnish
Salt and pepper (optional)
1 additional pineapple, to use as serving bowls (optional)


1. 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.

2. In a small bowl, whisk together soy sauce, sugar, curry powder and pepper; set aside.

3. Heat a large skillet or non-stick frying pan over medium-high heat and add one tablespoon of the cooking oil.

4. 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!).

5. 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).

6. Stir in carrots, peas and pineapple, and cook, stirring constantly, until the vegetables are tender (about 3-4 minutes).

7. Add the rice and mix with a wooden spoon to break up any lumps.

8. Stir in the curry soy sauce mixture and the raisins. Cook, stirring constantly, until heated through (about two minutes).

9. Taste and season with salt and pepper if necessary.

10. Transfer pineapple fried rice to the cut pineapples, garnish with coriander and cashew nuts.