Pineapple Rice with Shrimp and Vegetables
1.
Cut the pineapple by one third and set aside. Use a knife to cut the pineapple meat into a grid with the remaining half, and then clean the pineapple bowl. Soak the pineapple chunks in light salt water for ten minutes, set aside.
2.
Remove the shrimp threads from the shrimps. After washing, add cooking wine, salt, pepper, ginger, and marinate for ten minutes.
3.
Chop the onion, pick out the marinated shrimp and cut into small pieces, prepare two eggs and a small bowl of colorful seasonal vegetables.
4.
Heat the pan with cold oil. When the oil is 80% hot, pour in the beaten eggs, use a spatula to divide into small pieces, and set aside.
5.
In the same way, fry the shrimps until they become red and mature, and serve.
6.
Put a little more oil in the pot and fry the onions until they are broken and discolored. Add the seasonal vegetables and stir-fry. When they are ripe, add the rice.
7.
After the rice is poured into the pot, use a spatula to disperse it, add appropriate amount of salt and curry powder, and mix well.
8.
Add the scrambled eggs and shrimp to the rice mixed with salt and curry powder, and continue to stir fry for a while. Finally add the pineapple chunks, stir evenly, and turn off the heat.
9.
Put the fried rice in a pineapple bowl and close the lid. Put it in a preheated 180 degree oven and bake for 5 minutes.
10.
Take out the grilled pineapple rice, remove the lid, and enjoy the fragrance of the pineapple that fills the house, savor the deliciousness!
Tips:
1. It is best to use dry leftover rice. Because my daughter loves to eat glutinous rice, I added a third to the rice, but it was too sticky to fry, which affected the taste.
2. Just cut one third of the pineapple, don't cut too much, otherwise the pineapple bowl is too small and there is too little rice.
3. Friends who like to eat cheese baked rice, do not need to cover the pineapple lid when baking, but sprinkle an appropriate amount of mozzarella cheese, and just bake it and melt it.
