Ingredients

• 1 cup Thai jasmine rice
• 0.75 cups water
• 1 pineapple
• 0.25 cups vegetable oil , divided
• 2 eggs , beaten
• 1 link Chinese sausage , thinly sliced
• 0.25 cups finely chopped carrot
• 0.25 cups finely chopped onion
• 0.25 cups green peas
• 0.25 cups corn

Instructions

1. 1 Rinse jasmine rice and place in a rice cooker with water. Cook rice according to manufacturer's instructions, 15 to 20 minutes.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Cut pineapple in half lengthwise. Cut out flesh, leaving a thin layer on the skin. Chop 1/2 cup of the flesh; place in a bowl. Reserve remaining flesh for another use. Place pineapple 'bowls' on a baking sheet.
4. 4 Bake in the preheated oven until fragrant, about 5 minutes. Remove from the oven.
5. 5 Increase oven temperature to 350 degrees F (175 degrees C).
6. 6 Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Pour in beaten eggs; cook until set, about 5 minutes. Transfer to a plate and cut into small pieces. Use a paddle to fluff the cooked rice.
7. 7 Cook and stir Chinese sausage in a separate, dry skillet until fat renders, about 5 minutes. Transfer sausage to a bowl, reserving fat in the skillet.
8. 8 Stir remaining 2 tablespoons oil into the skillet used to cook the sausage. Heat it until you can feel the heat above the skillet. Stir in carrot for 1 minute. Add onion, peas, and corn; stir-fry until onion softens, 3 to 5 minutes. Add 1/2 of the rice; stir well to combine. Mix in remaining rice. Add egg pieces and sausage slices. Mix in pineapple cubes evenly.
9. 9 Transfer fried rice to the pineapple bowls. Cover with aluminum foil.
10. 10 Bake in the preheated oven until heated through, about 15 minutes.

Nutrition per serving