Pineapple Fried Rice
by Ryan Rhyme
Favorite
Difficulty
Normal
Time
15m
Serving
3
Random collocation, free combination
1. First cut the pineapple in half vertically, dig out the pulp in the middle and set aside
2. Decapsulate the head and tail of the prawns, remove the shrimp thread, wash twice with light salt water, dice, and marinate with cooking wine, a little salt and pepper for 10 minutes
3. Cantonese sausages, carrots, cucumbers, and pineapple meat dug out are cut into small cubes for later use, and two eggs are beaten and fried for later use
4. Put a little oil in the frying spoon, add the diced carrots and diced sausages on low fire, stir-fry until the fat is out of oil, then add the diced shrimps. After the shrimps are cooked, add rice and eggs. Adjust to medium heat and continue to fry for two minutes. Sprinkle 10 grams of salt, continue to stir-fry for a minute, then turn off the heat, add the diced cucumber and pineapple and stir-fry evenly. Put the fried rice into the pineapple shell.
Tips:1. It is best to heat leftover rice in the microwave for 2 minutes before putting it in the pot
2. Frozen prawns can also be used, but frozen prawns are easy to get water, it is best to use fresh prawns
3. If the pineapple has a bitter taste, it is best to soak it in salt water for a while before dicing
