1. Prepare ingredients, peel and dice pineapple, soak in light salt water for about half an hour
2. Beat the eggs, peel them off and open the back to remove the shrimp threads, cut the onion into small pieces, dice the carrots, soak the pineapple in salt water and remove and drain the water for later use.
3. Carrots, corn, and green beans are blanched in boiling water for one minute and drained. The green beans and corn here are quick-frozen, they are already cooked, so they don’t need to be blanched for too long.
4. Pour oil in a non-stick pan, add onion, and stir yellow
5. Add carrots, corn, green beans and stir fry
6. Add the shrimps and fry until the shrimps are eighty mature, remove them all and set aside
7. Pour in the oil, scramble the eggs, and fry until they are ripe
8. Add the rice and stir fry, shovel the eggs while frying, stir-fry loose rice
9. Pour in the shrimp and mixed vegetables that have been fried before and stir well
10. Add a teaspoon of salt to taste and stir well
11. Add pineapple and stir well together
