1 pineapple, a bowl of rice, half a bowl of corn kernels and half a green pepper.

Half a carrot, 1 ham sausage, half a bowl of green peas, 2 eggs, sunflower oil.

The practice of pineapple rice in Thailand

1. Wash the pineapple and remove the pedicle. Cut one third of pineapple evenly with a knife, leaving two thirds for pineapple bowls. Cut out a rectangle with a fruit knife and scoop out the pineapple meat with a spoon. Cut the pineapple meat into small pieces and soak it in salt water for 20 minutes.

2. Dice the washed green pepper and pineapple for later use.

3. Dice the ham sausage and corn green beans in a bowl and set aside.

4. Rinse the cut pineapple bowl with water and dry it with kitchen paper.

Add some water to the bowl and beat two eggs.

6. Stir the eggs evenly and add a little salt.

7. Add the right amount of oil to the hot pot, add the egg liquid to heat, fry until golden brown, take it out and put it in a bowl for later use.

8. Add a small amount of oil to the pot, pour in corn kernels, green peppers, carrots, green peas and ham, stir well, then add eggs and stir until it changes color. Finally, add pineapple meat and stir well with a spoonful of oyster sauce.

9. Add rice and stir fry, add a little soy sauce and a little salt, stir fry evenly and take it out.

10. Put the fried rice into the pineapple bowl prepared in advance.

1 1. Thai pineapple rice is ready.

skill

When frying all kinds of ingredients, stir-fry slowly with a small fire to prevent the old stir-fry from affecting the taste.