Pineapple Fried Rice

Directions

1. 1
   If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it.
2. 2
   Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing.
3. 3
   Save remaining pineapple for another use.
4. 4
   Make a small slice on the outside of each half to create a flat base to hold the pineapple steady.
5. 5
   Set aside.
6. 6
   Crumble the cold rice between your fingers to separate the grains, and set aside.
7. 7
   Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan.
8. 8
   Add the onion and toss until soft, 3 to 5 minutes.
9. 9
   Add the garlic and toss until fragrant and soft, about 1 to 2 minutes.
10. 10
    Add the ginger and toss for another minute.
11. 11
    Add the remaining tablespoon of oil, then add the rice.
12. 12
    Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more.
13. 13
    Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes.
14. 14
    Add the green onions and toss to combine.
15. 15
    Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.