Brown Rice Special

Here's what I worked with that serves 2persons:

• 1 cup * brown rice
  
• 6 circular slices * pineapple
• 7cm * fat sausage
• 2 * eggs
  

Artistic process:

1. Cook brown rice in pot
   with (+/-) 2 * cups H2O.
   Bring to boil in (+/-)15min and leave to simmer off the stove.
2. Slice sausage and dice pineapple slices. Pre-heat pan or wok.
3. Neglect pineapple slices temporarily.
   Distribute sausage slices on pan and stir-fry evenly till crisp(or
   according to personal preference of done-ness) Remove from pan.
   
4. Scramble eggs in pan.
   Remove and set aside.
5. Scoop brown rice from pot to pan(if large enough) or wok
   Stir fry for a while in medium-heat (not till rice gets dryer/browner)
   Toss in pineapples to the fry; distributing evenly over the rice.
   Continue to stir-fry just long enough for pineapple warm-up to and to mingle amongst rice.
   
6. Add sausage and egg.
   Stir the whole-lot till well-mixed.
7. Serve before guests start fighting over appetizer-scraps.

Some tips to enhance your artistic-experience:

• Have paper-towels or tissue handy at all times; unless you prefer extra "seasoning" in your masterpiece
• Stir-fry with flair by varying your skillet stir-strokes. Broad strokes reveal the chef's confidence whilst short quick ones signify his/her fine attention to detail.
• Wow your guests even more by tossing the whole stir-fry lot in the air with a flick of the pan-handling wrist, simultaneously executing a pirouette, and finally catching the art-work back safely in pan.
• In case of emergency, have the pizza-man's telephone number handy.
  Michelangelo's anyone?