Pineapple Fried Rice

INGREDIENTS: ☑️ Chopped fresh pineapple (2 cups) ☑️ Oil (3 tablespoons) ☑️ Sesame oil (1 tablespoon) ☑️ 3 eggs ☑️ Roasted, unsalted cashews (1 cup) ☑️ Cooked rice (3 cups) ☑️ Soy sauce less salt (4 tablespoons) ☑️ Chopped carrots (1 cup) ☑️ Fresh ginger, minced (1 tablespoon) ☑️ Fresh shrimp (500 grams) ☑️ Salt (1 teaspoon) ☑️ Black pepper (1 teaspoon) ☑️ Chilli flakes (1/2 teaspoon) ☑️ Chopped fresh coriander (1cup)

I've devised a method for making a pineapple bowl that will get you a perfect bowl. Cut the pineapple in half right through the green top, then use a sharp knife to score the pineapple all around the edges to create the bowl shape. Cut along the two sides of the core, angling your blade 45 degrees, going deep enough to ensure the two cuts meet. Don't get too close to the edge, or your bowl will be flimsy. Remove the core; this will allow the pieces to be ready to use without further chopping. Score the pineapple into a grid, making each piece around 1 cm comprehensive, then use a flat-ish spoon to scoop out the details. The bottom part is trickier to remove, but hack it however you need to, as you will already have enough lovely pieces for the fried rice by the time you get there.

Heat a non-stick frying pan over medium heat, then add one tbsp oil. Scramble the eggs for about 1 minute. After that, put the pan aside and use another pan or remove the scrambled eggs and set it aside.

In the same pan or another pan, pour two tbsp oil and fry chopped carrots for 2-3 minutes.

Add 500g shrimps and fry for 3-5 minutes. Add salt, pepper and chopped fresh coriander. Add 1/2 tsp chilli flakes if you like a little spicy taste.

Add chopped fresh pineapples and fry for 2-3 minutes.

Add cashews, fresh minced ginger and cooked rice and combine them well.

Off the heat, and add sesame oil, less-salted soy sauce and scrambled eggs.

Serve and enjoy!