Fish Sauce,Turmeric, Pineapples Make Khao Phat Sapparot Unique… Thai Pineapple Fried Rice….(泰式凤梨炒饭)



I am looking at the pineapple shell that I made yesterday for my Khao Phat Sapparot or Thai Pineapple Fried Rice. After the dinner, I am supposed to throw them away but I have kept it for one night and still rather unwillingly to throw it away. The reason is that it takes me sometime to “dig” out these nicely shaped pineapple shells..


I am preparing this dish in a rush, really in a rush, started at about 6.00pm yesterday only after I issued my yoghurt marble cupcake. I have to get ready the food within 1 hour (including preparing all the ingredients, cutting of pineapples and stir fry the rice).  Of course not forgetting time captured the images for the post… and some hungry stomachs were waiting for my food. Luckily I have cooked the rice, defrosted my chicken, prawns in the afternoon, and that have speeded up the entire process. The images in the post were less than satisfactoryI am tired, hungry after I prepared the dish and I couldn’t take any more pictures as they were all gobbled up in our stomachs. I knew it was definitely unfair for me to ask hungry stomachs to hold on and wait for my picture taking.



I grew up with white rice, pineapple, turmeric (kunyit) powder, fish sauce, cashew nuts in Malaysia……. But I am unsure why  PINEAPPLE FRIED RICE is considered as an authentic Thai cuisine. Probably because of its unique presentation. I did not have my fair share of pineapple rice until I travelled to Kuala Lumpur in mid 1990’s. Since then, I had always watched out for this unique rice dish whenever I dined in Thai restaurants.


The name of this unique fried rice is called “khao phat sapparot and is usually served in a cut out pineapple shell. The ingredients can be as simple or as complicated as you want it to be, of course, there must be pineapples in the rice, otherwise, I do not think it will qualify to be called “pineapple” fried rice. I have prepared this based on what I have eaten and though subsequently before I write this report, I noted that Singaporean and Malaysian bloggers like to have raisins, meat floss and French beans as garnishes and ingredients. But in my humble opinion, that should be localized taste. I looked up at some Thai websites, apparently, these are not included.. Therefore, I would treated the above items as optional and will very much depend on reader’s individual preferences…


As there are constant supplies of pineapples in Singapore and Malaysia with very reasonable prices, in this illustration, I have used fresh pineapples. For international readers, if you are not living in a tropical country, feel free to substitute the pineapples with canned pineapples. However, in my humble opinion, I found that this special fish sauce is important in the fried rice as the fragrance of the fried rice changes almost immediately after you add the fish sauce.


Fish sauce is commonly used in many Chinese cuisines of the coastal regions of South China especially the Chaozhou cuisines. Per Wikipedia:

“Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and featured heavily in Cambodian, Philippine, Thai, and Vietnamese cuisine.” (Source:

The sauce is rather salty, therefore, any cooking that uses fish sauce shall not use any more salt or light soya sauce for seasoning. In another word, fish sauce is a substitution for light and dark soya sauces.

As this will be a rather long post especially on the description of how to prepare the fried rice, therefore I shall go straight to the point and explain along the way,



Servings: 4 adults (All quantities here are for reference and you can always adjust to your preference)


  • 1-2 pineapples or 1 can of pineapples cubes.

  • 3 cups Thai Jasmine Rice (cooked at least 1-2 hours before frying, leftover rice is acceptable)

  • 300 grams prawns (de-shelled and deveined – please refer to this post on Prawn Handling)

  • 300 grams chickens breast or drumstick meats (cut into small cubes)

  • 200 grams cashew nuts (not in picture and optional)

  • 2 tablespoons turmeric (curry) powder

  • 1 teaspoons coriander powder (optional)

  • 3 tablespoons Thai fish sauce

  • Some chopped shallots

  • 1 tablespoon of corn flour for marinating prawns and meat (not in picture)

  • Some raisins (not in picture and optional)

  • Some pork floss (for garnish, optional and not in picture)

  • Some cooking oils for oil blanching the prawns and meat (not in picture)

  • Some coriander leaves for garnish (optional)



Cooking The Rice

  • Wash the Thai Jasmine rice and put it in a container to let it cool adequately. If there are time, chill in the fridge. If you wish, use 1/4 cup less of water to cook the rice. For example, my normal rice requires 1 cup of water to cook 1 cup of rice, therefore, for this illustration, I have cooked 3 cups of rice using 2.75 cups of water. The main reason is to have a nicely shaped and not lumpy rice. Any uncooked rice will continue to be cooked in the stir frying process.


Cutting Out of Pineapples


  • Slightly wash the pineapples and “pull” or cut the head away. Use a sharp knife to cut open the pineapple and used the knife to cut around the inside of the pineapple flesh following the shape of the pineapple “casing” as closely and as deeply as possible. But make sure the knife will not go through the skin to the other side.


It is rather unusual to wash pineapple before de-shelling, however, for this dish, I will think that it is a must because there are lots of dirt and at time, some white powdery things stick to the skin. When you perform the cut out, all the dirt may stick to your pineapple flesh causing it to look dirty and unsightly.


  • Cut across the centre and use a knife or spoon or fork to take out the flesh and set aside.

  • As there be quite a lot of pineapple flesh left attached with shell, you can use a smaller knife to cut the remaining flesh around the shell again.


  • As these are the remaining flesh attached to the shell, it may become very small pieces with lots of pineapple juices. Chopped or minced and keep aside the juices and minced pineapple.

  • As for the big piece pineapple, cut into a 1 cm x 1 cm x 1 cm cube and set aside. At the end, you should have a rather deep pineapple shell or pineapple boat to serve the rice.


Marinating the Meat and Prawns


  • Marinate the chicken breast meat with some turmeric powder, half of the corn flour, some white pepper, drips of sesame oil (optional) and marinate for about 15 minutes. Use the same way for marinating the prawns. Set aside for next step.



Stir Frying the Rice


  • Have 1 cup of cooking oil in the frying pan, put the cashew nuts in the cold oil. Heat the oil under medium heat and stir fry the cashew nuts in oil until the cashew nuts is golden. Drain and set aside for later use. Note that this is a relatively fast process (about 1-2 minutes) and you have to have a close watch on it.

  • Use the same oil to blanch the prawns. Oil blanching of prawns will took approximately 1-2 minutes when the oil is hot. The prawns will continue to be cooked in the stir frying process later. Drain and set aside.


  • Use the same oil to oil blanch the chicken cubes. Blanch for 2-3 minutes, drain and set aside.

  • Pour half of the oil to a bowl and use the remaining half of the oil to stir fry the chopped shallots until fragrant and start to turn brownish. Add turmeric and coriander powder and stir fry for 1 minutes.


  • Add the rice, stir fry for a few minutes or until the rice are evenly coated with the turmeric powder. Add in minced pineapple and the juices, followed by the chicken cubes. Stir fry for 2-3 minutes.


  • Add in the prawns and cashew nuts, fish sauces and chopped coriander leaves. Stir fry for 1-2 minutes. Add in pineapple cubes and stir fry 1-2 minutes.

  • Off the heat  and transfer the fried rice to the pineapple shell. Best served hot with freshly red cut chilli or bird eye chilli dip in fish sauce.




You may have noted that there are no other flavour enhancer used in the fried rice. Fish sauces and curry powder, in my humble opinion play  critical parts in the whole rice dish to create a difference in taste with other fried rice. The pineapple cubes and pineapple juices have helped to sweeten the rice. The fried rice should not be lumpy but grainy and yellowish. The pineapple juices will also help to moisten the rice. Therefore, though the rice looked grainy, it is not difficult to eat because of the pineapple juices that is sweet and aromatic.


Most ingredients are optional including prawns, meat, meat floss, raisins and cashew nuts.  I have never eaten one pineapple fried rice that have exactly the same ingredients beside pineapple. Feel free to modify yourself… Do you think all the fried rice in Thailand will have raisins and pork flosses…. as pork flosses are not considered as a local ingredient there..


Hope you like the post today and have a wonderful week ahead.

PicMonkey Collage1

  • For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  



Are you kidding? You don’t need oil to fry rice?– The authentic Sarawak Cuisine–Aruk Fried Rice


“Nasik Aruk (originated from Sarawak). Nasik Aruk is a traditional Sarawakian Malay fried rice. Unlike Nasi Goreng, Nasi Aruk does not use any oil to fry the rice. The ingredients are garlic, onion and anchovies, fried to perfection with very little oil and then the cook will put the rice in. The rice must be fried for longer time (compared to frying rice for Nasi Goreng) for the smokey/slightly-burnt taste to absorb into the rice. It is a common to see Nasik Aruk in the food menu list at Malay and Mamak coffee shops and stalls.” (Source:


While I was discussing about the Sarawak Authentic Gift and Cuisines yesterday at the Kuching Food Critics Groups, I have found this interesting cuisine which was recommended by on Sarawak cuisine.

This dish has caught my attention because no oil was used in the preparation. I remembered ever eaten this type of fried rice before but only yesterday, I know it is by the name of Nasi Aruk. I have try to search for the meaning of Aruk but to my disappointment, I can’t find any thing to explain the origin. It could have been originated from Indonesia.

This simple fried rice is sort of commoner’s fried rice as none of the ingredients are expensive and costly. It is a special way of frying rice by the Malay families usually using left over rice from previous day.

While it is considered as a commoner fried rice, it unique way of cooking have rendered it to be one of the authentic Sarawak cuisines and  served at high class hotel and restaurants.

A quick review of the ingredients and method of cooking will surely tell you that it is a healthy alternatives. It has minimum condiments, no oil, high minerals and vitamins and therefore top choice for a healthy diet.



My kids are back to their hometown and only left with my wife and myself in the house. As I just want something simple but spicy, I  have decided to prepare some Aruk fried rice for both of us.





The ingredients of the fried rice is very basic. Note that no quantity will be given here as it is really at your discretion and the only two ingredients which I think cannot be substituted in order to qualify it to be Aruk Fried Rice are the anchovies and of course the rice. The ingredients are:

  • Some left over white rice (today I have cooked the rice specially for this which is not necessary at all. Left over white rice is easier to fry especially if you keep it in the fridge).
  • Eggs (optional) – I think previously eggs were not added but now with the affluence of the society, eggs seems to be more and more “misused” in our cuisines;
  • Red chili cut into small pieces – When my kid were not in, it is our party time and I have added lots of small red chili (in Malay called chili padi) which is extremely spicy. However, it can be substituted with some big red chili or no chili at all;
  • Sugar or other seasonings or condiments to taste
  • Some big onions and shallots – diced into small cubes.
  • Some anchovies and dried baby shrimps – Traditionally, only anchovies (ikan billis) were used but since I have a lot of these baby shrimps, I have decided to throw some in.
  • Some belachan (shrimp paste) – I have some belachan powder with me so use the powder instead of belachan chunks.




  • In a big non stick frying pan, put the chopped red cut chili, onions and shallots. Fried for a while until the aroma starts to emit;
  • Washed the anchovies and baby shrimps quickly with water and put them in the pan and continue frying until they are crispy.
  • Make a whole in the center, crack your eggs and let the eggs dried up. Break the eggs using the frying utensils into small chunks.
  • Add in the white rice and continue frying until well mixed.


  • Add in belachan powder and  condiments like light soya sauce or sugar or dark soya sauce or salt to taste. Stir until well mixed.
  • Let it sit in the pan for a while to let the moisture dries up and get slightly burnt (if you want some Smokey or burnt flavor but you have to closely monitor this). Scope up the rice to serve when hot.
  • In the third picture, I have purposely left some rice in the frying pan to show readers that the pan is very clean and nothing stick to it.


Frying the eggs without oil

Since I did use any oil for the frying the rice, I have decided not to use any oil to fry the egg either.


  • Heat up the frying pan and crack an egg. Add in some water to the side and cover your frying pan for 1-2 minutes or until the water dries up.
  • Scope up the egg and serve.
  • If you are using medium heat to heat the pan, you can continue heating it after you add the water until all the water evaporated. If you are using high heat, you have to act faster and off the heat immediately to avoid your egg being burnt.
  • The water added should not be too much, just a bit and add it as far from the egg as possible. It is ok if the water touch the egg.
  • In the first picture, you can see that right side of egg have more bubbles and right side of eggs have less. This is because I have added the water too early and the water mixed with the egg whites which have yet to solidify. On the right sides,  I have added  the water only when the egg white start to harden. So you should have to ensure that the whites are harden before you add the water and it should be added gently.
  • The steam will cooked the upper most layer of the yolk and therefore the egg yolk would flow out.



  • This is the fried rice with the fried egg (egg is optional).
  • The taste is slight burnt, spicy and full of onion and anchovies fragrance. It was fabulous.
  • Look at top part of the rice. It is some sort of dried squid delicacies that was left over from the Chinese New Year. I have “re-bake it” make it crispy and add it to the rice.
  • At time, this fried rice is serve with sliced cucumbers or other garnishing ingredients like Chinese celery or spring onion.
  • As no oil is involved and using the dry frying method, the fried rice will be slightly dry and you have to eat it slowly and best with some drinks.


This village style of traditional fried rice bring back a lot of memories for those grew up with. With the increase of household disposal income, less and less people are willing to prepare this as its ingredients are too basic. However, it is definitely a choice of healthy food because of the following reasons:

  • No fats were used in the frying the rice (and in my case frying of eggs also);
  • Anchovies are full of vitamins and minerals specifically calcium and iron which is good for bones development;
  • Chili, onions and shallots are herbs that are beneficial to our body;
  • The fact that it is dry and cannot be eaten faster is not necessary a disadvantage and it can be construed as an advantage. Your body needs time to receive the signal for food that downed to your throat. “Dry” means you need to chew slowly and you will eat less as compared when it is watery and moist. As a result, you will feel full faster and that will aid in one’s weights management program.
  • Basic ingredients means that the fried rice is good for those who is cost conscious and time of preparation are very short.

Not all meals need to be elaborated. At times, simple meal is desired and is it not SIMPLE IS ELEGANT?

Thanks for reading the post!