1. The first step is to process the pineapple. Cut off the head leaves of the pineapple. Because the leaves have jagged edges, it is easy to cut your hands during the processing of pineapple.
2. Turn the pineapple across and cut it in one third.
3. Use a smaller knife to cut out a square on the edge of the pineapple, draw a tic-tac-toe shape inside, and then remove the pulp with a spoon.
4. After digging, soak the pineapple in salt water and set it aside to dry for later use.
5. Prepare the ingredients, and the shrimps are salted in advance to ensure the meat is firm. Blanch the green beans, carrot kernels, and corn kernels with water beforehand. Stir-fry the cashew nuts over low heat until fragrant, set aside.
6. Pour the eggs in the frying pan, just set it up and set aside. Then fry the rice and pour the eggs. Add bacon, green beans, carrots, and corn kernels. Stir fry, add Thai curry, salt, a little coconut milk and fish sauce. When the rice grains absorb water and become distinct, put the pineapple and shrimp in the end. Add a little chicken essence to taste at the end!
7. Put the rice in a pineapple bowl.
8. Finally, put cashew nuts and garnishes, and the sweet and sour Thai pineapple paella is complete.
Tips:The best rice is cooked overnight or put in the refrigerator and processed. You know these children's shoes who can scrambled eggs and fried rice! Coconut milk and rain dew instead of water, these two are indispensable in Thai-style fried rice, adding a little flavor will be completely different!
Because I want to make pineapple rice temporarily, there is no squid in the refrigerator at home. You can add more squid cubes to make this dish more chewy.
Children who like spicy food can add a little red pepper, or choose spicy Thai-style yellow curry.
