Recipe - Pineapple Fried Rice

1 lg Fresh pineapple
2 cup Cooked longgrain white rice
1 ounce Chinese dried mushrooms
1 small Onion; finely chopped
2 tablespoon Oil, preferably peanut
One fourth pound Chinese long beans
(OR Green Beans),
trimmed and minced
2 Eggs
2 tablespoon Dark soy sauce
1 tablespoon Fish sauce (optional)

CAREFULLY CUT OFF and save the pineapple top, leaving about 1inch 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 stirfry for one minute. Mix
in the cooked rice and stirfry it for one minute. Add the eggs, soy sauce
and fish sauce and continue to stirfry for five minutes over high heat.
Add the chopped pineapple and continue to stirfry for about two minutes.
Scoop the mixture into the hollowedout pineapple shell, replace the top
and serve the remaining rice on a platter.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini