28min 4 ppl
Khao Pad Sapparod Gai (Chicken)
28 minutes
4 people
Medium31–60 min or 7–12 steps
28 min · 7 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 24g
Carbs 55g
Fats 18g
About this dish
Day-old jasmine rice fried hard and fast with chicken, curry powder and sweet pineapple, finished with toasted cashews and raisins for contrast.
Allergy Info
Gluten, Eggs, Soya, Fish, Tree Nuts
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovescrushed2
- Onionsdiced1
- Pineapplepeeled, cored and cut into 2cm chunks200 g
- Spring onionssliced2
Meat & Poultry
- Chicken Thighsboneless, skinless, diced300 g
Dairy & Eggs
- Eggsbeaten2
Dried Goods
- Jasmine ricecooked and cooled, ideally a day old300 g
- Cashew Nutstoasted40 g
- Raisins30 g
Spices & Seasonings
- Curry Powder1 tsp
- White pepper0.5 tsp
Oils & Condiments
- Vegetable Oil3 tbsp
- Light soy sauce1 tbsp
- Fish sauce1 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Dice the chicken, dice the onion, crush the garlic and cut the pineapple flesh into chunks.
Approx. 8 minutes
2
Heat 1 tablespoon of the oil in a wok over high heat, pour in the beaten eggs and scramble for 2 minutes until just set, then remove to a plate.
Approx. 2 minutes
3
Heat the remaining oil in the wok, add the garlic and onion and stir-fry for 2 minutes until fragrant.
Approx. 2 minutes
4
Add the chicken and stir-fry for 8 minutes, until no longer pink and it reaches 74°C on a meat thermometer.
Approx. 8 minutes
5
Add the cooked rice, curry powder, soy sauce, fish sauce and white pepper and stir-fry for 4 minutes, breaking up any clumps, until evenly coated and heated through.
Approx. 4 minutes
6
Fold in the pineapple, cashew nuts, raisins and scrambled egg and toss for 2 minutes.
Approx. 2 minutes
7
Scatter over the spring onions and serve immediately.
Approx. 2 minutes
