1. The pineapple is hollowed and diced, shiitake mushrooms, onions, carrots, green onions are diced, shrimps, eggs, and peanuts are ready
2. Add egg white, cornstarch, and salt to the shrimp, stir well, stir-fry a few times and bring out the pan. Add a little chopped green onion and salt to the egg and stir fry out.
3. Crush the peanuts and fry them slowly over low heat (the peanuts in Indonesia are very small but taste great)
4. Heat the wok, pour oil, add onion and fry until fragrant, then add carrots and mushrooms and stir fry for two to three minutes, then add eggs and stir fry
5. Add pineapple and stir fry, then add rice, change to medium and low heat, stir fry constantly, crush the rice
6. Finally add shrimp, peanuts, salt to taste, and garnish with chopped green onion
7. Finally pour it into the hollowed out pineapple shell
Tips:Stir-fry slowly over low heat, stir fry more, try not to let the rice stick to the pan, the rice should be harder, not too soft
