This dish is served in the hollowed-out half of the pineapple! It is a charming tradition that brings a festive atmosphere to the simplest meal. It looks great and tastes great too. If you don't have fresh pineapple. You can use pineapple in a can.
1 cup cooked jasmine rice (itís best if you cooked rice finished you have to dry it out for 4-5 hours or 1 day old before cooking fried rice)
6 large shrimp (Pealed and deveined)
1/3 cup fresh pineapple (cut into small pieces)
1-2 Tbsp. Cooking oil
1/4 Tsp. sugar
1 pinch of salt
1 Tsp. curry powder
2 Tbsp. cup carrot, cut in small pieces
1/2 Tbsp. oyster sauce
2 Tbsp. sliced green onion
3 Glove chopped garlic
2 Tbsp. onion, cut in small pieces
2 Tbsp. carrot, cut in small pieces
1 egg (beaten)
cilantro for garnish
Using a sharp knife to cut the pineapple in half lengthwise, Cutting straight thought the crown (leaves) Remove the flesh from the skins. Cut the flesh in to small pieces. You will need 1/3 cup for this recipe. Turn the empty pineapple skins upside down to drain.
In a wok at medium-high heat. Add cooking oil wait until cooking oil is hot.