Pineapple Fried Rice
Serving the fried rice inside the pineapple skins adds glamour to a fairly simple dish. You can substitute cooked shrimp for the ham.
2 whole, fresh pineapples
⅛ teaspoon salt
Pepper to taste
4 cups cold cooked rice
3–4 tablespoons oil for stir-frying
½ cup chopped onion
½ cup peas
2 tablespoons oyster sauce
1 cup diced cooked ham
Cut the pineapples in half lengthwise, cutting through the crown. Cut out the fruit in the middle, without cutting through the skins. Turn the skins inside out to drain. Dice the pineapple fruit.
Lightly beat the eggs and add a small amount of salt and pepper to taste. Add the beaten eggs to the rice, stirring to separate the grains.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the onion. Stir-fry for 1 minute, then add the peas. Stir-fry until the peas are bright green and the onion tender. Remove.
Wipe the wok clean and add 2 tablespoons oil. When oil is hot, add the rice/egg mixture. Stir-fry for 2–3 minutes, then add the oyster sauce. Add the ham, peas, and onion. Stir in the diced pineapple.
Place 1 cup of the fried rice inside each of the pineapple half shells and serve.