Pineapple rice

Ingredients: half a pineapple, cooked rice, 300g eggs, 1 pea, 100g green onions, 1 small red pepper, 3 raisins, about 20 large American almonds< /p>

Seasoning: 1/2 teaspoon of cooking wine (3ml), 1 teaspoon of salt (5g), 1 teaspoon of light soy sauce (5ml)

Method:

1) Use a knife Cut the pineapple in half. Use a knife to cut along the four sides of the pineapple without cutting the skin at the bottom of the pineapple, and then cut the pineapple core into small pieces with a knife to make it easier to remove the pineapple core. Reserve the pineapple cup for later use.

2) Cut the pineapple core into 1 cm square dices, put them into a bowl, add 1/2 teaspoon salt (3 grams), pour in water, soak for 30 minutes, drain and set aside. .

3) Wash the peas, chop the green onions, and cut the red peppers diagonally into slices. Crack the eggs into a bowl, add the cooking wine, and beat with a little water.

4) Pour oil into the pot and heat over high heat. When the oil is 80% hot, pour in the egg liquid and quickly break it up with a spatula. When the eggs are cooked, take them out.

5) Pour oil into the pot and heat it to 70% heat. Add chopped green onions, peas and red pepper and fry for 1 minute. Add the rice, use a spatula to gently break up the rice, pour in the scrambled eggs, drained pineapple cubes, add soy sauce and the remaining 1/2 teaspoon salt (about 2 grams) and stir-fry thoroughly. Pour in the American almonds and raisins and toss a few more times.

6) Pour the fried rice into the pineapple cup.