Pineapple fried rice

I bought a pineapple and ate the pineapple that I wanted to make. There's no special preparation, there's nothing in the fridge, a little ripe pea, a piece of lunch meat, there's nothing else. Let's have a simple pineapple fried rice. I just wanted to cut. And then I remember eating fried rice out there, and all those ingredients seem to have been cut small. The formulation particles are similar to the grains of rice and are easier to mix with rice and do not have a special eye-opener. Let's not be lazy and take it seriously. The pineapple ended up in the pot, flipping over and out. The advantage is that pineapple basically keeps its original taste and does not see the acid in the heat. But then the rice doesn't smell too much pineapple. And that's when the benefits of cutting small grains are felt. Every meal is mixed with all the ingredients, so there's sweet pineapple in the mouth。