1. Head and peel the prawns, tidy up, and marinate them with cooking wine;
2. Clean up the pineapple (remove 1/4, leave 3/4), use a knife to cut the pineapple wall to the end, and then draw a grid from the middle, then use a spoon to dig out the flesh, take a few pieces and dice for later use;
3. Dice onions, carrots, and beeswax sausages, and beat the egg liquid;
4. Prepare seasoning: olive oil, oil consumption, fish sauce, black pepper
5. When the oil is hot, fry the cashew nuts first. Fry them slowly on low heat to avoid mushy, fry and remove, then scramble the eggs, mash and remove, then fry the shrimps, and remove them after they are discolored and broken;
6. When the oil is hot again, add the diced onion, carrots, corn kernels, and green peas to fry until fragrant. Add appropriate amount of oil, then add rice and egg, stir fry, add fish sauce to taste, and finally add diced honey sausage. , Diced pineapple, cashew nuts, freshly ground black pepper, stir fry evenly out of the pot;
7. Put it in a pineapple container, put the shrimp on the top, and sprinkle with fish floss.
Tips:1. The traditional pineapple is not used, but the pineapple tastes better than pineapple.
2. Choose Thai fragrant rice or Northeast long-grain fragrant rice, thin and long, more fragrant and more divided than ordinary rice.
3. Thai fish sauce is used to adjust the saltiness, no need to add salt.
4. I added more beeswax sausages, it feels sweet and sweet, and it's also great, you can leave it alone if you don't have it.
5. The black pepper is freshly ground with a grinder and has a pure and aromatic taste and the best flavor enhancement effect.
6. You can also mix it with Thai chili sauce when you eat, it's spicy and delicious.
