1. A piece of pineapple, soaked in salt water.
2. Cut pineapple into small pieces for later use
3. Baldan wood shelled.
4. Finely chop carrots and green onions. Corn kernels and peas are cleaned
5. Put oil in the pan and scramble the eggs first. Beat the eggs.
6. The eggs are scrambled and served for later use.
7. Put oil in the pan and start to fry carrots, peas and corn kernels.
8. After being cooked quickly, add almond wood.
9. After the altar is added, continue to stir fry. Start seasoning and add some salt.
10. The scrambled eggs can be poured and stir-fried together
11. After the dish is basically cooked, add the rice. Choose the harder rice so that it will spread after being stir-fried. (It's best not to make fried rice for the sticky rice, it won't be scattered.)
12. After the rice is fried, add pepper, salt, chili powder and Nande powder to adjust the flavor
13. Finally add the pineapple chunks.
14. After stir-frying for a while, the pineapple chunks will be hot and the moisture on the surface of the pineapple has dried up, so you can serve it on a plate.
15. The delicious pineapple altar fried rice is ready. The pineapple is sour and sweet and delicious.
Tips:1. Peel the altar before cooking, peel it off in advance, it is easy to get damp and stick together.
2. I use a non-stick pan, which puts very little oil and tastes not greasy at all.
3. The side dishes can be matched by yourself.
