Raw materials: pineapple half Cooked rice 300g Eggs 1 Peas 100g Green onions 1 small red chili pepper 3 raisins about 20 American large almonds about 15

Seasoning: cooking wine 1/2 teaspoon (3ml) Salt 1 teaspoon (5g) Soy sauce 1 teaspoon (5ml)

Practice:

1) With a knife, cut the pineapple in half Cut. Run a knife along all four sides of the pineapple without cutting through the skin at the bottom, then cut the core into small pieces with the knife to make it easier to remove the core. Keep the pineapple cup for later.

2) Cut the pineapple core into 1-cm cubes, add 1/2 teaspoon salt (3 grams) to the bowl, pour in water, and soak for 30 minutes.

3) Wash the peas, chop the green onion and slice the red pepper diagonally. Break the eggs into a bowl, mix with cooking wine, and a little water to beat.

4) pan into the oil on high heat, until the oil is 80% hot, pour the egg mixture and quickly stir with a spatula, until the eggs are cooked and served.

5) Heat the oil in a wok over high heat until it reaches 70%, then add the chopped green onions, peas and red chili and sauté for 1 minute. Add the rice, gently press the rice with a spatula to break it up, pour in the scrambled eggs, and the drained diced pineapple, season with soy sauce and the remaining 1/2 teaspoon salt (about 2 grams) and stir-fry well to combine, then pour in the American almonds and raisins, and give it a few more tosses.

6) Serve the fried rice into the pineapple cups.