Pineapple Fried Rice:

4-6 TBS peanut oil, divided
1/4 cup red onion, medium diced
2 TBS ginger, finely diced
1/4 cup each of green beans, carrots, red pepper - diced
1/4-1/2 cup ham, diced
1/2 cup pineapple, diced
1/4 cup pineapple juice
1/4 tsp white pepper
2 TBS soy sauce
3 cups cold day-old rice
pinches of sugar, salt and crushed red pepper

Heat a sauté pan over medium high heat, add about 2 TBS peanut oil, turn flame to high and when shimmering, add onion, ginger, veggies and ham; stir frying for 3 minutes. Add pineapple, juice, white pepper, and 1 TBS soy sauce and cook until all the juice has evaporated.

Meanwhile, heat a large wok over a high flame. Put cold rice into a 4 cup measuring cup and chop with a wooden spoon to separate grains. Add rice to hot oil and stir-fry until hot, season with a pinches of salt, a splash of soy, and a pinch of sugar.

Once rice is good and hot, stir in stir-fried veggies, tossing and stirring to combine over high heat. Taste and adjust seasoning to taste with pinches of salt, white pepper, soy sauce, crushed peppers, etc.

Coconut Macadamia Shrimp:

1 lb. shrimp
1 cup coconut flakes
1 cup macadamia nuts, chopped
1 1/2 cups Panko
1 cup all purpose flour
3 eggs
salt, white pepper
togarashi spice (optional)
oil for frying

Peel shrimp and devein. If you like 'fantail' style shrimp, make de-veining cut 3/4 of the way through shrimp and flatten gently by hand.

Mix coconut flakes, macadamia nuts, and Panko together. Dredge the shrimp in flour, dip in egg and then in coconut panko mixture.

The shrimp can be refrigerated for several hours at this point if desired.

Deep or pan fry until golden brown, seasoning with salt, pepper and togarashi spice to taste. The shrimp can also be roasted -- place on an oiled parchment lined cookie sheet, mist with oil and roast at 450 until brown, broiling if desired.