Ginger Pineapple Fried Rice
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Rinse rice in several changes of cold water in a large bowl until water runs clear
2
Drain in a colander
3
Transfer rice to a 4-quart heavy saucepan, then add water (3 1/3 cups) and bring to a boil
4
Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes
5
Remove from heat and let stand, tightly covered and undisturbed, 5 minutes
6
Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes
7
Chill, covered with plastic wrap, at least 4 hours
8
Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly
9
Pour oil around side of wok, then tilt wok to swirl oil, coating side
10
When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute
11
Crumble rice into wok and stir-fry until lightly browned, 10 to 12 minutes
12
Remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine
13
Season with salt
14
Rinse rice in several changes of cold water in a large bowl until water runs clear
15
Drain in a colander
16
Transfer rice to a 4-quart heavy saucepan, then add water (3 1/3 cups) and bring to a boil
17
Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes
18
Remove from heat and let stand, tightly covered and undisturbed, 5 minutes
19
Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes
20
Chill, covered with plastic wrap, at least 4 hours
21
Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly
22
Pour oil around side of wok, then tilt wok to swirl oil, coating side
23
When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute
24
Crumble rice into wok and stir-fry until lightly browned, 10 to 12 minutes
25
Remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine
26
Season with salt