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 peanut oil, rice bran oil, canola oil, or cooking oil
- 3 tablespoons finely minced fresh peeled ginger
- 5 green onions, separated white and light green parts and dark green parts, thinly sliced
- 1/2 teaspoon kosher salt
- 3/4 cup diced (1/4 inch cubes) fresh pineapple (see How to Cut Pineapple)
- 2 teaspoons soy sauce (use gluten-free soy sauce if cooking gluten-free)
- 1 teaspoon toasted sesame oil
*If making rice from scratch, cook the raw rice according to the package instructions. Spread the hot, cooked rice out in a rimmed baking sheet to cool off and air dry. Let the rice 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 Sauté onions and ginger: 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, 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 Brown the rice: 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.
Let the rice fry in the pan without moving it for a minute or two, until it starts to brown. Then stir it so that it turns over in the pan, and let it cook for a minute or two more.
3 Stir in pineapple, more green onions, soy sauce, sesame oil: Remove the pan from the heat and stir in the chopped pineapple, sliced green onion greens, soy sauce, and sesame oil.
Add salt to taste and serve.