1. Prepare ingredients, peel and dice carrots, mince green onions
2. Pour proper amount of water into the pot, add carrots and peas, and blanch
3. Remove and drain the water for later use
4. Cut chicken breasts into small cubes, add cooking wine, white pepper and salt, mix well, marinate for 10 minutes
5. Pineapple cut into small pieces
6. Pour an appropriate amount of oil into the pan and heat it up, add the muscles and fry until the color
7. Pour in rice and stir fry for a while
8. Add peas and carrots and stir-fry until the rice is heated through
9. Add salt to taste
10. Pour the pineapple and stir fry evenly
11. Serving, sprinkle with chopped green onion, and then
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