Mix beef with cornstarch, sesame oil and rice wine. Leave to marinate for about 10 minutes.
Halve the pineapple. Take out the flesh and dice it (as shown in images). Keep the shell for later use.
Heat up a wok (or a deep frying pan) over high heat. Pour in oil, then stir in beef. Fry until its colour becomes pale. Dish out and set aside (leave any oil in the wok).
Put scallions and bell pepper in the wok. Fry for 1 minute or so.
Add diced pineapple and cooked rice. Fry until the rice is piping hot. Put in the beef, along with light soy sauce and salt. Give everything a final stir to distribute the seasonings.
Put the fried rice into pineapple shells. Serve immediately.
1. Flank steak and skirt steak are the best cuts for quick stir-fries. I suggest you cut the beef into small dice size for a tenderer texture.2. This recipe uses pineapple shells as serving bowls. Please feel free to use normal bowls or plates if you wish.3. Prior to frying, it’s better to have the cooked rice refrigerated. Then add 1-2 tablespoons of water and gently loosen up the grains with a fork.
Beef and pineapple fried rice (菠萝炒饭) by Red House Spice