Have some plain leftover rice? This is a great rice side dish for shrimp, pork, or chicken that calls for starting with chilled, cooked rice. I grilled some shrimp with some fresh pineapple the other day and served it with this ginger pineapple fried rice. Delicious! And very easy to make. You can probably substitute canned pineapple if fresh isn’t available.
Ginger Pineapple Fried Rice Recipe
Adapted from a recipe in Gourmet Magazine.
- 2 cups uncooked Basmati rice, or other long grain white rice
- 3 Tbsp grapeseed, canola, peanut oil, or other high smoke-point 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 (1/4 inch) cored peeled fresh pineapple (labeled "extra sweet")
- 1 teaspoon dark Asian 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 Tbsp 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.