Colorful vegetable, shrimp and pineapple rice
Overview
I have always had a soft spot for pineapple rice. The crystal clear rice, colorful vegetables, nutritious shrimps, and sweet and sour pineapple are all gently embraced in the pineapple box and lightly roasted in the oven. The salty and sweet and sour flavors are perfectly blended together. Busy for delicious food, life seems to have more happiness...
Tags
Ingredients
Steps
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Cut off one-third of the pineapple and set aside. For the remaining half, use a knife to cut the pineapple flesh into grid shapes, then clean and tidy up the pineapple bowl. Soak the pineapple pieces in light salt water for ten minutes and set aside.
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Remove the shrimp lines from the shrimps, wash them, add cooking wine, salt, pepper, and shredded ginger and marinate for ten minutes.
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Chop the onion into dices, pick out the shredded ginger from the marinated shrimp and cut into small sections. Prepare two eggs and a small bowl of colorful vegetables.
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Heat a pan with cold oil. When the oil is 80% hot, pour in the beaten eggs, break them into small pieces with a spatula, and set aside.
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In the same way, fry the shrimp until they turn red and mature, then set aside.
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Put a little more oil in the pot, fry the onions until they are raw and change color, add the vegetables and stir-fry, add the rice when they are cooked.
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After the rice is poured into the pot, continue to break it up with a spatula, add an appropriate amount of salt and curry powder, and stir evenly.
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Add the fried eggs and shrimp to the rice mixed with salt and curry powder, and continue to stir-fry for a while. Finally add the pineapple chunks, stir well and turn off the heat.
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Pour the fried rice into the pineapple bowl and cover with a lid. Place in a preheated 180 degree oven and bake for 5 minutes.
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Take out the baked pineapple rice, take off the lid, and savor the deliciousness with the fragrance of pineapple filling the room!
