Pineapple Fried Rice

Name: Pineapple Fried Rice
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece pineapple; 1 piece egg; 1 bowl Rice; 50g Peas (fresh); 50g carrot; 50g corn kernels; 2 pieces Cantonese sausage; Some Vegetable oil; 1 section shallot; 2 cloves garlic; a little salt; 1/2 a spoon Soy sauce

by Kitchen love

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The pineapples in the supermarket are piled up again, and my favorite pineapple season is here again. Today, I have a sweet and sour pineapple fried rice.
The best rice used for pineapple fried rice is overnight rice, and the amount of water added when cooking the rice is less than usual, so that the fried rice grains are loose, and the oily rice grains will be crystal clear and attractive.

Pineapple Fried Rice

1. Cut the pineapple in half, dig out the flesh, and save half of the complete pineapple shell for later use

2. The remaining half of the pineapple is diced together with the dug out pineapple meat; the eggs are scattered, and the oil is fried in a wok.

3. Wash the peas after peeling the shells, dice carrots and Cantonese sausage; chop green onion and garlic

4. Pour the oil in the wok and heat it up, sauté the shallots and garlic, then pour the vegetables in and stir fry; add light soy sauce and salt when the vegetables are cooked

5. Then pour in rice and fried eggs, stir fry; add pineapple to stir fry before out of the pan, turn off the heat and put the fried rice in the pineapple.