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Halve the pineapple lengthwise through the stem, then carefully carve out pieces from the middle to create a bowl. Cut enough of the pineapple to yield about 1 cup medium-dice pineapple bits for the fried rice.
In a large skillet or wok, heat the oil for about a minute or until wisps of white smoke appear. Add the garlic, shallots, ginger and Chinese sausage and cook, stirring constantly, until the sausage starts to crisp, about 3 minutes.
Fold in the rice, taking care to not break the rice grains; stir while pushing down with the flat side of the spatula in small circular motions as this will separate the grains without breaking them. Cook for an additional minute until rice starts to get hot.
Fold in the pineapple and cook for 1 to 2 minutes more. Stir in the fish sauce, soybean sauce, sugar and curry powder and continue to cook, stirring, for about 1 minute more.
Fold in half of the scallions and the white pepper. Transfer the fried rice into the halved pineapple. Garnish with the remaining scallions and the cilantro.