Ginger pineapple fried rice, a perfect use for leftover rice, makes a delicious side dish for shrimp, pork, or chicken.
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.