Pineapple Fried Rice

First, prepare the shrimp, onion, carrot, ham/Chinese sausage, rice, peas, pineapple, and scallions

If using fresh pineapple, remember to trim away the pineapple core

If using canned pineapple, rinse away any syrup and pat dry with a clean kitchen towel

Beat 2 eggs with ¼ teaspoon salt and ½ teaspoon Shaoxing wine

Heat your wok over medium heat until lightly smoking

Add 1 tablespoon oil, and scramble the eggs for 1 minute—until just cooked

Turn off the heat, break the egg into small pieces, transfer to a dish, and set aside

Heat another 1 tablespoon of oil over medium heat

Cook the shrimp until they turn pink, about 1 minute

Remove from the wok and set aside

Heat the last 2 tablespoons of oil over medium heat

Cook the onion until translucent

Add the diced carrots and ham, and cook until the carrots are no longer crunchy

Add the rice and 1 tablespoon Shaoxing wine

The steam from the wine will loosen the rice chunks! Stir-fry everything together well, and add in the peas, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, ½ teaspoon ground white pepper, 1 teaspoon sesame oil, the scrambled egg, and the cooked shrimp

Stir-fry everything together for a few minutes

Finally, add the pineapple and scallions

Mix everything again for a minute or two

To crisp and warm the rice through, you can use your wok spatula to spread the rice in a single layer around the surface area of the wok, making use of all the heat and letting any excess liquid evaporate

Salt to taste, and serve immediately!