Thai pineapple fried rice

This pineapple and shrimp fried rice is rich in curry flavor, mingling with the sweet and sour pineapple, while the shrimp and cashews are chewy and crispy. It combines the heartiness of fried rice with the refreshing flavor of tropical fruit. Serve it up at a banquet with its striking appearance and unique flavor, and you're guaranteed to have guests compliment you on your cooking skills!

Ingredients

one pineapple, about 900 grams
about 650 grams of cold rice
3 eggs
corn (appropriate amount)
Carrots (appropriate amount)
green beans (Moderate)
about 10 shrimps
1 tablespoon curry powder or 25g curry cubes
cashews as needed

Steps

Freeze the prawns for 30 minutes to make them easier to peel. Remove the heads and shells, then cut off the backs to remove the shrimp threads. Mix well with pepper, salt, and a spoonful of cooking wine, and marinate for 15 minutes to remove the fishy smell and absorb the flavor.
I prepare my own vegetables fresh. I break the corn into kernels, dice the carrots, and blanch them along with the green beans in boiling water for 3 minutes. Once they become brighter and slightly softened, remove them and drain. This helps the vegetables break down slightly, making them easier to cook and crispy when stir-fried. If you want to save time, buy pre-cut carrots, green beans, and corn.
To prepare the pineapple: First, slice one side of the pineapple thinly enough to hold it firmly on the plate. Cut off about 1/3 of the other side. Then, use a knife to make several horizontal and vertical cuts inside the pineapple (like a grid). This will allow you to easily scoop out the flesh. Dice the flesh, leaving the shell as a "natural container" for rice, perfect for later use in fried rice.
I like to buy these small onions, which are easy to use. Chop the onions and set aside.
Prepare the cooked cashews and set aside.
Stir-fry shrimp: Put a little oil in the pan, add shrimp and stir-fry for 1 minute. Remove from the pan after the shrimp changes color to keep its fresh taste.
Whisk 3 eggs and mix thoroughly with the cold rice, coating each grain with the egg mixture. While street vendors typically use turmeric for coloring, those who want both a beautiful and delicious look might use only egg yolks, but we're not going to waste it and use whole eggs.
Scrambled Egg Rice: Heat a spoonful of oil in a pan, add the egg mixture and stir-fry until the rice grains are distinct and the aroma of the egg is released.
Stir-fry vegetables and season: Heat a small amount of oil in a wok and sauté chopped onion until fragrant. Add the blanched vegetables and stir-fry. If using curry paste, add it at this point and simmer until melted.
Then add the fried shrimps and stir-fry evenly. Add the egg and rice and stir-fry evenly.
Add a tablespoon of pineapple juice for a sweet and sour flavor, then add the diced pineapple and continue stir-frying. If using curry powder, add it now and mix well. Taste and adjust the flavor. If the curry is generally salty enough, add a tablespoon of salt to the curry powder. Finally, serve on a plate, sprinkle with cooked cashews, and use pineapple shells for a more interesting presentation.