1 fresh pineapple
2 cup cooked rice - cold
1/4 cup baby shrimp
1 cooked chicken breast half
1/4 cup diced cooked ham
2 green onions
1/4 cup peas
1 dash rice wine
Cut chicken into bite size pieces.
Cut stem from pineapple. Cut pineapple in half. Hollow top and bottom portions of pineapple, set aside. Dice pineapple meat. Reserve 1/4 cup of pineapple meat, save remainder for another dish or dessert.
Heat 2 teaspoons of oil in wok, add rice and stir-fry a minute or two.
Add shrimp, chicken and ham, stir-fry another minute or two. Add peas, sliced green onions (use tops) and pineapple. Stir-fry another minute or two or until all is hot and well blended. Shake in a little rice wine.
While ingredients are being stir-fried, put pineapple, cut side down, over range burner to heat through. Serve rice mixture in pineapple.
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