Ginger Pineapple Fried Rice

Submitted by swirlycinnacakes

"A nice spin to a cool classic"

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 4

ingredients

• 473.18 ml long grain white rice, uncooked
• 44.37 ml canola oil or 44.37 ml other high smoke-point oil
• 44.37 ml ginger, peeled and finely minced
• 5 scallions, finely chopped (white and pale green parts separated from greens)
• 2.46 ml kosher salt
• 177.44 ml fresh pineapple, diced (labeled "extra sweet")
• 4.92 ml sesame oil

directions

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.
2. Reduce heat to low and cook, covered, again according to the package instructions, usually 15-20 minutes.
3. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff rice with a fork and let cool to almost room temperature.
4. Chill, covered with plastic wrap, at least 4 hours.
5. 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.
6. 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.
7. 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.