Golden Pineapple Fried Rice

Cut off a small half of the pineapple, then make crisscross cuts all over the other large half, scoop out the pineapple flesh, and then this large hollowed-out half can be used as a container.

Dice the bell peppers and onions, chop the green onions, and mince the garlic. Soak the pineapple chunks in salt water for a while.

In one bowl, beat three eggs until fluffy, then add a pinch of salt and sugar to create a base flavor. In another bowl, beat two eggs until fluffy; these two eggs do not need a base flavor.

Heat the wok over high heat and add oil, pour in the seasoned beaten eggs, stir-fry over medium-low heat for one minute, then remove and set aside.

Heat oil in another pan, add minced garlic and stir-fry until fragrant. Add the shrimp, a spoon of light salt, and premium soy sauce, stir-fry until cooked, then remove and set aside.

Heat oil in another pan, add the chopped onions and bell peppers and stir-fry until fragrant. Add the aged rice.

After stir-frying, lower the heat, pour in another bowl of beaten eggs, and stir-fry while pouring, so that all the rice is coated with the egg mixture.

Pour in the cooked eggs, shrimp, and pineapple and stir-fry evenly. Add two tablespoons of light salt and a dash of Umami seasoning (you can adjust the taste with a little salt or chicken essence according to your preference) and stir-fry evenly.