1. Cut the pineapple into pieces, soak in light salt water, and dice. Dice carrots. The peas are blanched and cooked. Dry clean the grapes.
2. Diced chicken breast
3. Add cooking wine, chicken essence, salt, starch and marinate for ten minutes
4. Heat the oil in the pot, add the diced chicken
5. Stir-fry until the color changes
6. Add peas in the remaining oil, and stir fry the carrots until they become soft.
7. Add the rice and stir fry evenly
8. Add the pineapple and stir fry evenly
9. Add the diced chicken and raisins and stir fry evenly
10. Add a spoonful of sugar and a pinch of salt and stir evenly to get out of the pan.
Tips:The rice should be refrigerated in the refrigerator. If it is too dry when frying, add a little water. If you don't like to eat sweet fried rice, you don't need to add sugar.
