Nam Prik Pao Fried Rice with Shrimp and Pineapple (ข้าวผัดน้ำพริกเผาใส่กุ้งกับสับปะรด)
Recipe type: Entree, Main, Seafood, Stir-fry, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons vegetable oil
  • ½ medium yellow or red onion (90g), peeled and cut into ½-inch dice
  • 1 lb large (16-25 count) shrimp, peeled and deveined
  • 3 heaping tablespoons of Nam Prik Pao (store-bought or homemade)
  • ½ large red bell pepper, deveined and cut into ½-inch cubes
  • 1 cup (150g) ½-inch cubes of fresh pineapple
  • 4 cups (650g) cold cooked long-grain rice (or brown rice)
  • 1 tablespoon fish sauce
  1. Heat the vegetable oil in a large skillet set over medium-high heat. Once the oil is hot, add the onion dice; stir until soft and almost translucent.
  2. Add the shrimp, Nam Prik Pao, and red bell pepper dice to the pan; stir until the shrimp is almost cooked through.
  3. Add the rice and pineapple to the pan, followed by the fish sauce; stir to heat everything through and get the seasoning to coat the rice. Remove from heat. Serve with a bowl of lime-heavy (especially if you use commercial Nam Prik Pao as it can make the fried rice a bit too sweet Nam-Pla Prik (and fried eggs, if desired).
Recipe by SheSimmers at