Ginger Pineapple Fried Rice

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

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4-6.

Ingredients

  • 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.

Method

ginger-pineapple-fried-1.jpg ginger-pineapple-fried-2.jpg

 

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.

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Comments

  1. mimsie

    I love pineapple fried rice! Pork also works very well. What’s the best way to store fresh ginger? I like using it but it seems like such a waste when I just use a couple of slivers and I have a whole knob left and it’s not cheap!

  2. paula

    Looks yummy. I made something like this out of a Moosewood cookbook once. There were cashews in that version (this was before our house went peanut and nut-free).

  3. Sarah

    To Mimsie: Ginger freezes very well. I buy a big thing of it then and put it in a zip lock bag and stick it in the freezer. That way I always have it on hand.

  4. lisa

    The ginger people make a great great great minced ginger that is sold in a jar and keeps forever; I am sure purists might pooh-pooh it, but I love it, it tastes fresh and it’s so handy!

  5. Janet

    I think this would be delicious using brown rice, too! yum!

  6. Joy

    This is a family favorite to use leftover rice, I add a small amount of cayenne pepper to give it a kick. Mimsie asked about storing fresh ginger,I saw this on a cooking show on FoodTV -store the ginger in the freezer in a ziplock bag. When I need some, I grate it frozen, the skin just peels off and stays behind on the grater. Tastes just like fresh.

  7. p32chick

    I like to use fresh ginger as well, but it always dries out. My mom suggested slicing it up thinly, and putting it in a plastic baggie in the freezer, then when you need some you just thaw a couple slices, and you’re set to go!

  8. moonablaze

    Now, I’ve never tried this myself, but I’ve been told that you can peel the whole hand of ginger and store it in a jar of sherry and it’ll keep practically forever. No idea how the sherry would effect the taste of the ginger stored this way.

    You can also buy whole dried ginger in many “ethnic” markets and spice stores and slice and re-hydrate it for uses. Which is also something I’ve never tried. My honey is kind of afraid of “Asian” food, so I have to be sneaky with it. Ginger is usually a dead giveaway.

  9. matt

    We make a similar dish, using a canned tropical fruit mix when fresh pineapple isn’t available. After the rice has been added to the pan/wok, we also add:

    - a couple of tablespoons of Thai fish sauce and/or soy sauce
    - a half cup of frozen peas and carrots

    Serve on a platter as a bed to some thinly sliced teriyaki tri-tip with some grilled baby bok choy on the side, and you’ve got a party feast that’s delicious AND easy!

  10. Steve E.

    Adding some cubed spam to this would make it wonderfully hawaiian!

  11. mcCutcheon

    Mmmmmh… lovely! I tried this today with canned pineapple and it works just fine. Unfortunately I managed to burn the chicken that the rice was to go with. I NEVER burn anything, but I guess I was just too excited about the tori amos concert I’m going to tonight :)

    However: Elise, I absolutely love most of your recipes! Thank you.

    Cheers,
    Mccutcheon

  12. KK

    I like using rice bran oil for high heat cooking. It makes sense while making fried rice. I do like the pineapple addition.

  13. Pamela

    That looks simply delicious. Have you tried adding some light soya sauce to the rice when cooking it? It will enhance the flavour.

  14. Scott

    I had a friend who wouldn’t stop talking about how great Pineapple Fried Rice is. Finally I got a form of a recipe from her and tried it out with some additions and changes. Divine!

    You can find my recipe here:

    http://sseichinger.blogspot.com/2007/04/fruity-fried-rice.html

  15. Claudia

    Absolutely wonderful… Everyone in my house devoured it!!!

  16. Saumya

    Tried this… superb!
    Thanks, Elise!

  17. csailor

    Loved this! I finished with the sesame and pineapple still in a warm wok to “warm through”!