Preparation time: 25 minutes
Servings: 4
INGREDIENTS
- 1 fresh pineapple
- 500g boiled rice
- 100g garden peas
- 140g char siu
- 250g peeled shrimps
- 2 eggs
- 1 cm thick ginger
- 65g carrot
- 1 Tbsp oyster sauce
- 1 tsp Shaoxing cooking wine
- 1 tsp chicken stock powder
- 2 tsp soy sauce
- 1/8 tsp salt
- 1/8 tsp pepper
PREPARATION
Cook the rice one day ahead. Defrost the shrimps and dry it with a paper towel. Cut the carrot and the char siu into cubes. Cut the ginger into strips. Cut off the top of the pineapple. Take out the pineapple pulp and save the juice separately.
Heat 1 tablespoon of oil in the pan. Add the shrimps and stir-fry them until pink. Scoop them up and put them aside. Heat oil in the pan again. Stir-fry the carrot for about 1 minute. Add the char siu and ginger, and stir-fry for about 1 minute.
Turn the heat to medium-high, then add the rice. Regularly stir the rice, add some pineapple juice in bits, make sure the rice doesn’t become too moist. Add the garden peas, oyster sauce, rice cooking wine, chicken stock powder, soy sauce, salt and pepper. Mix all well. Push the rice aside.
Add a dash of oil and pour in the eggs. Let the eggs solidify a bit, then mix all again. Lastly, add the pineapple chunks and mix all well.