1 lg Fresh pineapple

      2 c  Cooked long-grain white rice

      1 oz Chinese dried mushrooms

      1 sm Onion; finely chopped

      2 tb Oil, preferably peanut

    1/4 lb Chinese long beans

           -(OR Green Beans),
           -trimmed and diced
      2    Eggs

      2 tb Dark soy sauce

      1 tb Fish sauce (optional)

  CAREFULLY CUT OFF and save the pineapple top, leaving about 1-inch of the
  pineapple under the leaves. Scoop out the inside fruit leaving the skin of
  the pineapple whole to use as a bowl for the fried rice. Coarsely chop the
  pineapple meat. Soak the dried mushrooms in warm water for 20 minutes until
  they are soft. Squeeze the excess liquid from the mushrooms and remove and
  discard their stems. Cut the caps into small dice. Heat a wok or large
  frying pan until it is hot. Then add the oil and wait until it is almost
  smoking. Add the mushrooms, onions, beans and stir-fry for one minute. Mix
  in the cooked rice and stir-fry it for one minute. Add the eggs, soy sauce
  and fish sauce and continue to stir-fry for five minutes over high heat.
  Add the chopped pineapple and continue to stir-fry for about two minutes.
  Scoop the mixture into the hollowed-out pineapple shell, replace the top
  and serve the remaining rice on a platter.