Making Flavorful Pineapple Fried Rice

Making Flavorful Pineapple Fried Rice
1 whole pineapple
shrimps (deveined)
2-3 eggs (beaten)
1/2 cup green peas
1/4 cup cashew nuts
portion of red bell pepper (diced)
1 small carrot (diced)
green onions (white and green portions separately sliced)
2 cloves garlic (minced)
day-old rice cooked with chicken stock
1 tsp soy sauce
1/4 tsp ground pepper
1 tsp xiao xing cooking wine
1 tsp oyster sauce
1 tsp soy sauce
1 tsp fish sauce
1 tsp sugar
1 tsp curry powder
1. A day before, cook rice with chicken stock, or water with 2 tbsp chicken powder. Use a little less water than usual so that rice is cooked with less leftover moisture. Refrigerate overnight.
2. Slice the pineapple in half, and remove the pineapple meat carefully as not to puncture the shell, which will serve as the serving bowl. Take about half a cup of the pineapple meat and slice into bite-size pieces. Set aside for later; the rest can be served separately.
3. De-shell the shrimps and slice half-way deep along the back. Season with 1/4 tsp ground pepper and 1 tsp soy sauce. Alternatively, skip the marinade and cook the shrimp with salt if you want a pinkish color instead.
4. Prepare the rice seasoning in a small bowl by combining 1 tsp each curry powder, fish sauce, ground pepper, oyster sauce, and soy sauce. Mix well to combine then set aside. Adjust measurements for the amount of rice.
5. Prepare the peas, carrots, bell peppers, garlic, and spring onions. Prepare the beaten eggs in a separate bowl. Prepare the cold rice by lightly loosening the grains beforehand. This will lessen the need to loosen clumps during cooking.
6. In a large wok, quickly cook the eggs, lightly stirring to keep it fluffy. Before being fully-cooked, set aside.
7. Add more oil as needed, then sauté the green peas, then the shrimps, and finally the cashews. Set aside. Clean the wok if there are too much debris.
8. Add 4 tbsp of oil (or more depending on amount of rice), then sauté over medium heat the sliced white portion of the spring onions, then the garlic. Add the carrots and the bell peppers and cook for about 3 minutes, continually stirring.
9. Add the rice, then mix around to move the ingredients around. Season with 1/2 tsp ground pepper and salt, and the sauce mixture. Mix and toss the rice, raising heat to high.
10. Add the eggs, then start to press on clumps of rice, as well as the egg. Pressing the on the eggs will result in finer pieces at the end of the cooking.
11. Add all remaining ingredients (peas, shrimps, cashews, pineapple chunks) and mix well. Add the green portion of the spring onions last so as not to overcook.
12. Serve in the pineapple bowl.
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