CAREFULLY CUT OFF and save the pineapple top, leaving about 1-inch 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 stir-fry for one minute. Mix in the cooked rice and stir-fry it for one minute. Add the eggs, soy sauce and fish sauce and continue to stir-fry for five minutes over high heat. Add the chopped pineapple and continue to stir-fry for about two minutes. Scoop the mixture into the hollowed-out pineapple shell, replace the top and serve the remaining rice on a platter.
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|Serving Size: 1 Serving (514g)|
|Recipe Makes: 4|
|Calories from Fat: 178 (36%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 4g|
|Cholesterol 528.8mg||163 %|
|Sodium 778.9mg||27 %|
|Potassium 613.5mg||16 %|
|Total Carbohydrate 62.6g||18 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 57.8g|
|Protein 20.9g||30 %|
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Calories per serving: 497
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