Pineapple and shrimp fried rice
MATERIALS:
– Rice: 200g
– Tiger shrimp: 200g
– Pineapple: 1 fruit
– Curry powder: 1m
– Carrots: 50g
– Peas: 30g
– Garlic: 10g
– Corn cans: 20g
– Scallion: 5g
– Chicken eggs: 2
– Chili: 2 fruits
– Cilantro: 5g Spice:
– Salt: 2g
– Sugar: 5g
– Fish sauce: 5g
– Cooking oil: 20g
RECIPES
– Cooked rice to cool. Preliminarily processed shrimp, leaving only the back.
– Carrots, onions, preliminarily cut pomegranate seeds, separate fragrant cut in half to cut pomegranate seeds, the left part leaves the dish.
– Cook garlic, sauté shrimp and vegetables to fragrant and pour out a plate. Beat eggs, stir fry, then add rice, tasting spices to taste. Add the stir-fried vegetables and shrimp to fry evenly. Turn off the chopping, add the scallions and cut into pieces.
