Classic Pineapple Fried Rice
1.
Cut pineapple, carrots, and bacon into small cubes and set aside
2.
Put a little oil in the pan, first pour the carrots and stir-fry until the carrots are soft, then pour in the green beans and corn kernels and continue to stir-fry for a while, and finally add the bacon and stir-fry.
3.
Open two eggs, take only the yolk, beat well and set aside.
4.
Add bottom oil to the pot, heat it over medium and low heat, pour in the overnight rice and stir fry.
5.
After the rice is fried for a while, it often sticks together. At this time, you can pour egg yolk liquid into the rice and continue to stir-fry. The rice will gradually separate and finally achieve a distinct effect.
6.
When the rice is covered with egg yolk and the grains are distinct, pour the previously fried ingredients into the pot and stir fry, add a little salt and white pepper to taste. Finally, pour in cashew nuts and diced pineapple, stir fry for a few times, mix well and then serve.
Tips:
1) Different ingredients are cooked differently, so you need to fry the ingredients that are not easy to cook first, and then fry the ingredients that are easy to cook, in order to achieve the uniformity of the final taste.
2) If the rice is agglomerated, you can use a spatula to disperse the rice chunks. Do not use a spatula to poke the rice chunks. This will crush the rice grains and stick them together.
3) The egg yolk liquid can be added in batches. Add too much to the rabbit at one time.
