3 cups cooked Jasmine rice
 1/4 cup diced baby corn
 1/2 cup diced pineapple
 1/4 cup diced tomato
 1/2 cup of peeled diced unions
 1/2 cup boiled red kidney beans
 1 tbsp. coarsely chopped garlic
 1/4 cup diced yard long beans
 1 tbsp. light soy sauce
 3 tbsp. vegetable oil
 1/2 tsp. salt
 1 tsp. palm sugar
 6 chillies sliced into pieces

* Heat the oil in a wok, and when hot, fry the garlic until fragrant.
* Add the kidney beans, baby corn, unions, yard long beans and the jasmine rice and stir fry until thoroughly mixed.
* Add the tomato and pineapple and season to taste with soy sauce, salt and green chillies.
* Serve the Khao Phat Sapparot with spring onions and sliced cucumber.