Pineapple Shrimp Fried Rice

Prepare all of the ingredients before you start cooking. Peel and devein the shrimp if needed, dice the onion, carrot, and ham, chop the scallion, and cut the pineapple into small pieces. If using fresh pineapple, remove the tough core; if using canned pineapple, drain well and pat dry.

Beat the eggs with 1/4 tsp salt and 1/2 tsp Shaoxing wine. Heat a wok or large skillet over medium heat until hot, add 1 tbsp vegetable oil, and scramble the eggs just until set, about 1 minute. Break them into small pieces, transfer to a plate, and set aside.

Add 1 tbsp vegetable oil to the wok. Cook the shrimp for about 1 minute, stirring constantly, until they turn pink and are just cooked through. Remove and set aside with the eggs.

Add the remaining 2 tbsp vegetable oil to the wok. Stir-fry the onion until softened, then add the carrot and ham. Cook for 2 to 3 minutes, until the carrot is lightly tender.

Add the cooked rice and 1 tbsp Shaoxing wine. Break up any clumps with your spatula and stir-fry until the rice is evenly coated and heated through.