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A delicious spicy dish from Thailand with a taste explosion of red peppers, seafood, Chinese sausages and pineapple.
Prepared with crab, shrimp, crayfish, Chinese sausages and pineapple.

Khao Paad Supparod, fried rice with crab, shrimp, crayfish, Chinese sausages and pineapple. A dish from Thailand, prepared by the Happy Chief Cook.

Servings: 2.
Preparation time: 30 minutes.


150 grams white rice,
1 large fresh pineapple,
100 grams jumbo shrimp (white leg shrimp)
100 grams of crayfish,
120 grams of crab meat (drained)
4 Chinese sausages,
2 shallots,
2 cloves garlic,
2 fresh red peppers,
2 tablespoons peanut oil,
2 teaspoons Thai fish sauce (Nam Pla),
1 tablespoon light soy sauce
freshly ground 4-season pepper,
25 grams bawang goreng (fried onions).


First boil the rice until it is for three-quarters cooked.
Let it drain and put it aside.

Cut the pineapple in half lengthwise.
Hollow out both halves and keep half of the flesh for an other dish.

Cut the pineapple flesh into cubes.
Chop or cut the shrimp into small pieces. Pick the crab meat apart and chop the sausages into small pieces.
Chop the shallots and the garlic finally and the red peppers into small rings with the seed.

Heat the peanut oil in a wadjan or wok and fry the shallots, garlic and red pepper 4 to 6 minutes.

Add the shrimp, crab meat, crayfish and the sausages and stir everything to combine.

Add the rice and bring them to taste with fish sauce, light soy sauce and freshly ground 4-season pepper and add possible a bit peanut oil.

Stir fry the rice, under continued stirring, over high heat until the rice is soft and fully cooked.
Then add half of the pieces pineapple and let it cooked for another minute.


Serve the rice mixture into the hollowed out pineapple halves, sprinkle the fried onions on top and garnish with the remaining pieces of pineapple.


Prepared by the Happy Chief Cook. Added May 14, 2010