Pineapple Boat Baked Fried Rice

Fried rice with major "impress your guests" factor!

**TIP: Fried rice needs drier rice so that the egg can soak in; use refridgerated, leftover rice.

Ingredients:

1 whole pineapple
3-4 eggs
2-3 cups cooked rice, preferably cooled overnight in refridgerator
2 cups (= a couple handfuls) of small assorted seafood (can be found in a baggy in any grocery store; alternatively, mix small shrimp, mussels, clams and/or firm fish chunks as you please)
soya sauce
sesame oil
salt
white pepper
1 cup peas (optional)
1 cup chopped scallions
1 TSB minced garlic
1 TBS minced ginger

1. Preheat the oven to about 375 degrees Fahrenheit.
2. Cut the pineapple lengthwise, including the leaves. Cut into the flesh of each half and scoop out the chunks, trying to preserve as much liquid as possible. You should end up with 2 pineapple "boats".
3. Beat eggs; add splash of soya sauce, 1 tsp salt, dash of white pepper, and a dash of sesame oil. Mix well. Add scallions.
4. Heat oil in wok, and add garlic and ginger. When the oil begins to smell, add the seafood and stir fry for about 5 minutes. Add peas (optional) and stir.
5. Pour in the beaten egg mixture. Before it cooks thoroughly, add the cold rice (should be broken into individual grains). Wait half a minute, then flip the stuff around till all the rice is covered with some egg.
6. Add the pineapple chunks. Stir fry for a bit. Sprinkle with some sesame oil.
7. Turn off the wok. Spoon the fried rice into the pineapple boats, and pour a bit of the pineapple juice over each one. Wrap them individually in foil, and put in the oven resting on a baking sheet or other oven-proof dish. Bake for 15 minutes, then open up the tops of the foil packets and bake for another 5 minutes.
8. Serve in the pineapple boats, with more chopped scallions or some parsley as garnish.