Mince the garlic, chop the green onions, remove the tails from the shrimps, add a little salt and marinate them in rice wine for 10 minutes.
Beat 3 eggs, add a little salt, and set aside. Pour half of the egg liquid into the overnight cold rice, stir evenly, and set aside.
Add some oil to a hot pan. Toss in shrimps first to heat up, stir fry until both sides of the shrimp turn pink then set aside.
Add more oil to the hot pan, sauté the minced garlic until fragrant, then mix in the overnight rice. Stir-fry each grain of rice, add the fried shrimps, scrambled eggs, and canned pineapples - mix evenly.
Once the rice, egg, and shrimp are evenly distributed. Add a little butter, black pepper, and Empress's Pineapple Miso Hot Sauce to the stir fry. Add more according to taste!
When you're done with flavoring, sprinkle a handful of chopped green onion to garnish to serve.
Recipe by Rachel from @rachel_cookinglife on Instagram.
