Thai Pineapple Fried Rice

Cut the pineapple in half lengthwise. Carefully cut out the hard core at a 45-degree angle from both sides. Make horizontal and vertical cuts into the pineapple flesh, avoiding cutting through the skin. Use a spoon to scoop out the diced pineapple flesh and any remaining pulp. Set aside the pineapple shell, diced pineapple, and pineapple pulp separately.

Chop the long beans into large pieces. Finely chop the shallots and green chilies.

Crack the eggs into a bowl and beat them well. Ensure cashew nuts are pre-fried (if not, fry them until golden brown and set aside).

Season the cooked white rice by adding salt, MSG, sugar, and seafood curry powder. Mix well to ensure the seasonings are evenly distributed.

Heat 1 tablespoon of cooking oil in a wok over high heat. Add the chopped long beans and stir-fry until they are slightly charred and tender-crisp. Remove from the wok and set aside.

Add another 1 tablespoon of cooking oil to the wok. Pour in the beaten eggs and scramble them until just cooked and fragrant, but not overly dry. Remove from the wok and combine with the stir-fried long beans.

Add the remaining 1 tablespoon of cooking oil to the wok. Add the chopped shallots and green chilies, and stir-fry until fragrant. Add the shrimp and stir-fry until they turn pink and are cooked through.

Add the seasoned white rice to the wok with the aromatics and shrimp. Stir-fry on high heat for a few minutes, breaking up any clumps. Add the pineapple pulp and continue to stir-fry, allowing the rice to absorb the pineapple flavor.

Add the stir-fried long beans, scrambled eggs, and diced pineapple to the wok. Stir-fry everything together until well combined and heated through.

Finally, add the fish sauce and fried cashew nuts. Give it a final quick stir-fry to mix all the flavors. Serve the pineapple fried rice directly into the prepared pineapple shell.