1First, dice the pineapple, cucumber and lunch meat step by step and set aside.
2Break up the eggs and set aside.
3Rinse the shrimp and chill it, then shell it for later use.
4When the oil is heated, stir-fry the scattered eggs and Shovel them out when they are shaped.
5In the oil of fried eggs, fry the lunch meat in the pan until it is yellowish, and scoop it out.
6If there is oil in the pot, we will fry the cucumber in the pot. Note that the oil should not be too much, or it will be too greasy. Stir-fry until half cooked. Pour the rice into the pan.
7Finally, pour the fried eggs and lunch meat together, then put the pineapple in the final place (it tastes good before it comes out of the pot soon). Sprinkle some salt on it. Friends who like pepper can sprinkle a little on it, and finally put it on the plate.
8Put the shelled shrimp on the rice. Beautiful, delicious shrimp and pineapple rice.
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