一缕带着果香的微风拂过鼻尖，水果摊上金灿灿的菠萝正散发着热带岛屿般的热情气息。这样的季节里，最妙不过把这份酸甜揉进烟火气十足的炒饭里——今天要教大家的这道凤梨虾仁黄金炒饭，香甜诱人，我们一起来学习制作！

从市场拎回半个现削的熟成菠萝，再备上200g冰鲜青虾仁、大米饭两碗、土鸡蛋两颗，以及胡萝卜丁、豌豆粒。虾仁洗净擦干，开背抽去泥线，用厨房纸吸干水分后，撒薄盐和白胡椒，静置。再挤5滴柠檬汁抓拌，既保留海鲜清甜又添果香层次。

我们把菠萝对半切开，挖出果肉，切骰子块，外壳留着当容器。胡萝卜切比豌豆稍大的丁，和冷冻豌豆一起焯水30秒，断生。鸡蛋打散时，加半勺清水，搅匀。

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第三步：

热锅冷油，中火烧热，滑入蛋液，筷子快速划散至八成熟，立刻盛出。转大火，虾仁滑进烧得微微冒烟的油锅，听那"滋啦"一声响，快速翻炒至卷曲泛红。此刻倒入米饭！用锅铲边压边翻，让每粒米都裹上虾油的金黄。

第四步：

当米饭在锅里跳起噼啪舞时，把胡萝卜和豌豆倒进去翻匀。这时候转中火，倒入菠萝块，快速颠炒十秒，高温瞬间锁住果汁的同时，酸味变得温柔起来。最后把炒蛋回锅，淋半圈生抽沿着锅边炝香，大火爆炒。加盐调味，翻炒30秒关火！撒一把翠绿葱花，大功告成。

我们把炒饭盛进菠萝船里，用薄荷叶和烤香的腰果点缀。挖一勺送入口中，先是弹牙的虾仁带着白胡椒的辛香冲锋，接着被鸡蛋的绵软接住，咬到菠萝时汁水"啵"地在齿间炸开，最后回味里还有一丝若有若无的柠檬香，超美味。

作者声明：作品含AI生成内容