Ingredients

  • 2.5 cups long-grain white rice
  • 3.5 cups water
  • ¼ cup peanut oil
  • 3 tablespoon fresh ginger, finely grated
  • 5 green onions, separate green from white/pale green, finely chop
  • 1.5 teaspoon kosher salt
  • ¼ cup fresh pineapple, 1/4" dice
  • 1 teaspoon sesame oil

Directions

1. Rinse rice in serveral changes of cold water in a large bowl until water runs clear. Drain in a colander.
2. Transfer rice to a heavy saucepan, then add water and bring to a boil. Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes. Remove from heat and let stand, tightly covered and undisturbed, 5 minutes. Fluff rice with a fok and spread in a large shallow baking pan to cool quickly, about 45 minutes. Chill, covered with plastic wrap, at least 4 hours.
3. Heat wok or skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, stir-fry ginger, white and pale green parts of green onions and salt until fragrant, about 1 minute. Crumble rice into wok and stir fry until lightly browned, 10-12 minutes. Remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine. Season with salt.
4. NOTE: Plain rice can be chilled up to 1 day. Fried rice can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat rice in a microwave.

Notes
Original serves 10. Annise, Janet & Jan Birthday party 6/4/06.


Categories
Asian, Fried Rice, Pineapple
Keywords
Fried Rice, Pineapple, Asian
MacGourmet downloadGinger Pineapple Fried Rice. To import, drag image to your MacGourmet recipe box.