Pineapple Fried Rice

Rehydrate the dried mushrooms by soaking them in warm water for 10-15 minutes until softened, then drain, remove the stems, and slice the caps into thin pieces.

Trim and cut the long beans (or green beans) into 1-inch pieces.

Beat the 2 eggs in a small bowl with a pinch of salt and set aside.

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat, then add the beaten eggs and scramble until just cooked through, breaking them into small pieces, about 2-3 minutes. Transfer to a plate and set aside.

Add the remaining 1 tablespoon of oil to the wok or skillet over medium-high heat, then add the chopped onion and cook for 2 minutes until softened.

Add the sliced mushrooms and long beans to the wok, then stir-fry for 3-4 minutes until the beans are tender-crisp.

Break up the cooked rice with your hands or a spatula, then add it to the wok with the vegetables, stirring constantly to combine and heat through, about 2-3 minutes.

Stir in the dark soy sauce and fish sauce (if using), tossing everything together for about 1 minute until evenly distributed.

Add the diced pineapple and cooked scrambled eggs back into the wok, then gently fold everything together until well combined and heated through, about 1-2 minutes.

Divide the pineapple fried rice among 4 serving bowls or plates and serve immediately while hot.