Ingredients
- 1 large fresh pineapple, trimmed and diced
- 2 cups cooked long-grain white rice
- 1 oz Chinese dried mushrooms
- 1 small onion, finely chopped
- 2 tbsp oil, preferably peanut
- ¼ lb Chinese long beans - (or green beans),
- 2 eggs
- 2 tbsp dark soy sauce
- 1 tbsp fish sauce (optional)
Make it step by step
- Carefully cut off and save the pineapple top, leaving about 1-inch of the pineapple under the leaves.
- Scoop out the inside fruit leaving the skin of the pineapple whole to use as a bowl for the fried rice.
- Coarsely chop the pineapple meat.
- Soak the dried mushrooms in warm water for 20 minutes until they are soft.
- Squeeze the excess liquid from the mushrooms and remove and discard their stems.
- Cut the caps into small dice.
- Heat a wok or large frying pan until it is hot.
- Then add the oil and wait until it is almost smoking.
- Add the mushrooms, onions, beans and stir-fry for one minute.
- Mix in the cooked rice and stir-fry it for one minute.
- Add the eggs, soy sauceand fish sauce and continue to stir-fry for five minutes over high heat.
- Add the chopped pineapple and continue to stir-fry for about two minutes.
- Scoop the mixture into the hollowed-out pineapple shell, replace the top and serve the remaining rice on a platter.
- Enjoy.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.