Pineapple Fried Rice or Kao Pad Sapparod


  • 2-3 cups cooked jasmine rice
  • 1/2 cup of each: dry roasted cashew, fresh pineapple chunks, pan-fried tofu, broccoli stems⁣
  • 1 small carrot - diced⁣
  • 1 small onion - sliced⁣
  • 3 cloves garlic - minced⁣
  • 1 tablespoon sliced jalapeno⁣
  • 1 tablespoon curry powder (optional)⁣
  • oil, salt to taste, thai basil leaves⁣
  • 1 1/2 tablespoons homemade vegan 'fish' sauce, nước mắm chay
  • 1 1/2 tablespoons gluten-free soy sauce/liquid amino⁣


  1. Sauté onion in a heated non-stick pan with oil until translucent, then add garlic, carrot, and cook until carrot is a bit tender (or keep the crunch if you prefer). ⁣

  2. Add in the broccoli stems, tofu, rice, curry powder, jalapenõ, and sauce. Stir-fry to combine until all rice are well coated with sauce.⁣

  3. Finally, fold in the cashews, pineapple, more jalapenõs, and season to preference. A super easy and quick meal for any meal of the day. You can add other green veggies as well. Serve warm with some Thai basil.

  4. If you are using store-bought vegan 'fish' sauce, please adjust the saltiness accordingly

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