1 bunch scallions, sliced, white and green parts separated
3 tablespoons plus 1 teaspoon low-sodium soy sauce
3 cups leftover cooked white rice
1 bell pepper, diced
1/4 cup roasted unsalted peanuts, chopped
Directions:
Halve the pineapple lengthwise, right through the crown, keeping it attached
Put both halves cut-side up in front of you. On one of the halves, use a small sharp knife to cut into and around the perimeter of the fruit about 1/4 inch in from the peel
Locate the core in the center. Cut it out on an angle on either side (it will look like a long v) and discard
Cut the remaining pineapple into a grid of small squares
Use a spoon to scoop the pieces out, leaving the pineapple empty
Chop any large pieces a little smaller and set aside in a bowl
Repeat with the other pineapple half, but reserve the pieces of fruit for another use
Whisk together the eggs and a small pinch of salt in a small bowl
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat
Pour the eggs into the skillet and let them run freely until they cover most of the bottom
Cook, undisturbed, until the top is set and no longer runny, 4 to 5 minutes. roll up into a cylinder and transfer to a cutting board
Cut into thin spiral slices
Return the skillet to high heat and add 2 tablespoons oil. once the oil just begins to smoke, add the ham, sugar, garlic, ginger, scallion whites and 1 teaspoon of the soy sauce and cook, stirring constantly, until the ham is browned, about 2 minutes
Add the rice, pepper and remaining 3 tablespoons soy sauce and cook, stirring occasionally, until the rice is heated through and the pepper is crisp-tender, about 3 minutes
Stir in the pineapple pieces, cooked egg, most of the peanuts and scallion greens, the remaining 2 teaspoons oil and salt to taste.
Fill each pineapple half with the fried rice. sprinkle with the remaining peanuts and scallion greens
Notes:
Don't have to use a whole pineapple... Nice presentation but unnecessary