1 lg Fresh pineapple
2 c Cooked long-grain white rice
1 oz Chinese dried mushrooms
1 sm Onion; finely chopped
2 tb Oil, preferably peanut
1/4 lb Chinese long beans
-(OR Green Beans),
-trimmed and diced
2 Eggs
2 tb Dark soy sauce
1 tb Fish sauce (optional)
CAREFULLY CUT OFF and save the pineapple top, leaving
about 1-inch of the pineapple under the leaves. Scoop
out the inside fruit leaving the skin of the pineapple
whole to use as a bowl for the fried rice. Coarsely
chop the pineapple meat. Soak the dried mushrooms in
warm water for 20 minutes until they are soft. Squeeze
the excess liquid from the mushrooms and remove and
discard their stems. Cut the caps into small dice.
Heat a wok or large frying pan until it is hot. Then
add the oil and wait until it is almost smoking. Add
the mushrooms, onions, beans and stir-fry for one
minute. Mix in the cooked rice and stir-fry it for one
minute. Add the eggs, soy sauce and fish sauce and
continue to stir-fry for five minutes over high heat.
Add the chopped pineapple and continue to stir-fry for
about two minutes. Scoop the mixture into the
hollowed-out pineapple shell, replace the top and
serve the remaining rice on a platter.
