2 teaspoons of starch
salt to taste
8-10 snow peas
1 or 2 packets of Vegecolor®
1 chopped green onion
cooked rice (enough to form the pineapple)
Step 1: Mix two eggs with a little salt and the starch in a medium frying pan. Place over low heat. Drizzle a little oil into the egg liquid in the pan, and rotate the pan to spread the egg mixture evenly over the bottom of the pan forming a crepe.
Step 2: After the surface solidifies, the crepe is done. Remove it from the pan, and cut into strips the width of an index finger.
Step 3: Using a vegetable peeler, cut thin, lengthwise strips from the cucumber. Then cut these strips into the same width as the crepe strips. (See Image 1)
Step 4: Carefully weave the crepe strips and cucumber strips together, alternating strips. (See Images 2 and 3)
Step 5: In a wok, scramble the remaining egg and add the packets of Vegecolor, chopped green onion, and salt to taste; add cooked rice. Continue to stir until color and texture is correct. (See Image 4)
Step 6: Wash the snow peas, and boil only until crisp tender. Cool rapidly in cold water to retain color. Place them in the shape of pineapple leaves on a plate.
Step 7: Using a spoon, shape the fried rice on the plate under the snow peas to form the pineapple. (See Image 5)
Step 8: Cover the fried rice with the woven crepe and cucumber. Move carefully so as not to disturb the weaving. Cut off any excess around the shape of the pineapple, and serve! (See Image 6)