Ginger pineapple fried rice, a perfect use for leftover rice, makes a delicious side dish for shrimp, pork, or chicken.
- 5 cups leftover cooked basmati rice (from 2 cups of raw rice)*
- 3 Tbsp canola, peanut oil, or other high smoke-point oil
- 3 tablespoons finely minced fresh peeled ginger
- 5 green onions (both the white parts and the greens, separated), thinly sliced
- 1/2 teaspoon kosher salt
- 3/4 cup diced (1/4 inch cubes) fresh pineapple (see How to Cut Pineapple)
- 1 teaspoon toasted sesame oil
*Place raw rice in a large bowl and rinse with cold water, changing the water until it runs clear. Drain the rice and place in a thick-bottomed saucepan (3 to 4 quart). Check the rice package instructions and add the amount of water called for for 2 cups of raw rice. Bring to a boil and reduce the heat to low. Cover and cook for 15 to 20 minutes, whatever is indicated on the package. Remove from heat and let stand covered for 10 minutes. Spread out rice in a rimmed baking sheet to cool off and air dry. Let dry out for a couple of hours and then proceed with the recipe, or put in a bowl, cover with plastic wrap, and chill in the refrigerator overnight and proceed the next day.
1 Heat a large sauté pan on medium high heat. Swirl in a tablespoon of oil to coat the pan. When the oil is shimmering hot, and starts to smoke, add the ginger and the white and pale greens parts of the green onions. Sprinkle with salt and stir fry until fragrant, about a minute.
2 Add the remaining 2 tablespoons of oil to the pan. When the oil is hot, add the cooked, leftover rice to the pan, breaking it up with your fingers as you sprinkle it into the pan. Stir-fry until lightly browned, about 10 minutes. Remove the pan from the heat and stir in the chopped pineapple, sliced green onion greens, and sesame oil. Add salt to taste and serve.