Ingredients: rice 400g, chicken 100g, shrimp 100g, Pleurotus eryngii 100g, * * * corn kernels and peas 100g, half pineapple, onion 1/4, and seasoning: salt.

working methods

Exercise:

1. Dice chicken and shrimp, add a little salt, and catch the white wine evenly; Cutting Pleurotus eryngii into pieces and precooking; Soak peas in water; Dice the pineapple and soak it in cold boiled water with salt. Dice the onion for later use.

2. Heat the oil in the pot. When it's 50% hot, add chicken and shrimp respectively, stir fry quickly and put them away for use.

3. Heat the oil in the pot. When it is 50% hot, add onion, stir-fry over medium heat until fragrant, then add corn, peas and curry pieces in turn, and stir well.

4. Add rice, stir-fry until each rice is evenly stained with curry, and add salt (the amount of salt should be flexibly controlled according to the amount of curry) to season the chicken essence.

5. Add chicken, shrimp and drained pineapple and stir well.