Shrimp and Pineapple Rice
1.
Pineapple can be cut in half according to personal needs, or cut from 2/3. The size I bought was not big, so I cut it at 2/3.
2.
Scoop out the pulp to form a bowl and lid.
3.
150g cold rice, 50g shrimp, 50g spinach, 50g cooked corn, 25g cooked green peas, 35g diced carrot. One egg, finely chopped chives leaves. Dice the shrimp, add a little cooking wine and white pepper to marinate to remove the fishy.
4.
Diced carrots blanched in water
5.
Put a little oil in a non-stick pan, pour half of the rice and stir-fry until the rice jumps in the pan, then beat an egg on the rice and stir fry.
6.
Stir-fry until the eggs and rice are bonded, add the scallops and stir fry to turn white.
7.
Then add the remaining green beans, diced carrots, and corn kernels, stir fry, add a few drops of soy sauce, and then add an appropriate amount of salt.
8.
Add diced pineapple and stir fry. You can also add nuts if you like.
9.
Stir in the chives at the end. You can also leave it alone.
10.
Put the rice in the pineapple bowl and close the lid. Heat the oven up and down twice, and bake the middle and lower layers for ten minutes. Let the taste of the pineapple cup penetrate into the rice after being heated, making it more fragrant. Eat directly without an oven.
Tips:
Pineapple rice can be used in a variety of ways, with no restrictions on the ingredients, whatever you want.
