Save your pineapple casing to serve your pineapple fried rice in!

PINEAPPLE FRIED RICE
½ of a pineapple, cut lengthwise with the leafy green end still in tact
½ lb shrimp, peeled and deveined*
3 eggs
3 cups cooked rice, 1 day old
½ onion, chopped
¼ tsp salt
½ tsp black pepper
1 tsp sugar
2 tsp soy sauce
1 tsp fish sauce
1 roma tomatoes, deseeded & chopped
2 scallion stalks, chopped
*season to preference, I season with: salt, black pepper, garlic powder, paprika and olive oil
1.Cut pineapple lengthwise with the green leafy end still intact. With 1 half of the pineapple, cut a rectangle into the pineapple. With the core, cut at a 45 degree able to remove it. You can discard the core. Now with the remainder of the pineapple, cut slits into the pineapple and straight across the bottom. The pineapple pieces should remove easily from the pineapple casing (watch video)
2. Heat up some oil in a wok and sear/ cook shrimp until its cooked through. Remove from heat.
3. In the same skillet, crack 3 eggs and scramble. Cook your eggs 90% of the way.
4. Add 1 day old rice and chopped onions. Combine well. (note: I am using quinoa brown rice )
5. Season rice with: ¼ tsp salt, ½ tsp black pepper, 1 tsp sugar, 2 tsp soy sauce and 1 tsp fish sauce. Taste test and adjust as needed.
6. Once your friend fried is tasting to your preference, add in pineapples you cut from step 1. Leave friend rice to cook un touched for a couple of minutes… doing this will allow fried rice to crisp/ have charred marks. Repeat this step 2-3 times.
7. Add chopped tomatoes and chopped scallion. Combine well. (note: I like to add my tomatoes towards the end because I like them to be on the more raw side but if you want them a little more cooked, then add them sooner)
8. Serve fried rice in pineapple case.