Ginger Pineapple Fried Rice

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Ginger Pineapple Fried Rice

 

2 cups uncooked Basmati rice, or other long grain white rice

3 tbsps. grapeseed, canola, peanut oil

3 tablespoons finely minced fresh peeled ginger

5 scallions, white and pale green parts separated from greens, finely chopped

1/2 teaspoon kosher salt

3/4 cup diced cored peeled fresh pineapple

1 teaspoon dark sesame oil

 

1. Rinse rice in several changes of cold water in a large bowl until water

runs clear. Drain in a colander. Place rice in a 4-quart heavy saucepan, then

add water (amount according to the instructions on the package) and bring to a

boil. Reduce heat to low and cook, covered, again according to the package

instructions, usually 15-20 minutes. Remove from heat and let stand, covered

and undisturbed, 5 minutes. Fluff rice with a fork and let cool to almost room

temperature. Chill, covered with plastic wrap, at least 4 hours.

2/ Heat a large (12-inch or more) heavy skillet over medium-high heat. Add 1

Tbsp of the oil to coat the bottom of the pan. When oil just begins to smoke,

stir-fry ginger, white and pale green parts of scallions, and salt until

fragrant, about 1 minute. Add the remaining 2 Tbsps. oil to the pan. Crumble

rice into the pan and stir-fry until lightly browned, 10 to 12 minutes. Remove

from heat, then add scallion greens, pineapple, and sesame oil, tossing to

combine. Season with salt.

Serves 4 to 6.

 

 

 

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