Wash the rice, add brown sugar and water, and stew into white rice (not too much water). Cut the pineapple from the middle, divide it into squares with a knife, and dig the pineapple meat with a spoon. Add rice wine and black pepper to the fresh shrimp and pickle for 20min. Dice sausage and onion, and cut curry sauce into pieces. Add oil to the pot, add marinated fried shrimps to cook, and fish them out. Add oil to the pot, add diced onion to stir-fry until fragrant, then add mixed fruits and diced sausage, stir-fry evenly. Add brown sugar and white rice, stir-fry the white rice, add curry paste, stir-fry evenly.
Add cashew nuts and diced pineapple, stir-fry and serve evenly, so it is not necessary to stir-fry for a long time. Sprinkle pork floss and black sesame powder on the top. A bowl of cooked rice, a jackfruit, mung beans, sausages, 2 raw eggs, carrots, a sausage, a spoonful of salt, a spoonful of chicken essence and black pepper. First, cut the jackfruit in half, cut the outer frame of the jackfruit slot with a knife, and then change the spoon to dig out the fruit for reservation. Mix jackfruit, carrot, sausage hob and mung bean.
Add salt, chicken essence and black pepper to raw eggs and stir. After striking the fire and cooling the pan, pour the sausage into the pan and stir-fry it until it is oily, then pour the carrots and mung beans into the pan and stir-fry for about 3 minutes before serving out; Add cooking oil to the pot, stir-fry the white rice, stir-fry the stirred egg liquid until the grains of rice are separated into light yellow, then stir-fry the cooked carrots, mung beans, sausages and jackfruit in the pot again 1 min, then turn off the fire and set the plate.