A perfect use for leftover rice, Ginger Pineapple Fried Rice is a delicious side dish for shrimp, pork or chicken.
Do you have any leftover rice?
This Ginger Pineapple Fried Rice is a great rice side dish for shrimp, pork, or chicken that needs to start with chilled, cooked rice.
Precious! And very easy to do. You can probably substitute canned pineapple if fresh isn’t available.
What’s the secret to perfect fried rice?
The most important thing is to use leftover rice! Prepare the rice a day in advance and refrigerate overnight.
The rice will shrink and dry out a bit in the fridge, making it less palatable if you’re just eating leftover rice, but perfect for cooking fried rice.
Ginger Pineapple Fried Rice
*If making rice from scratch, cook the raw rice according to package directions. Spread the hot, cooked rice on a rimmed baking sheet to cool and air dry.
Allow the rice to dry for a few hours then continue with the recipe or place in a bowl, cover with plastic wrap, chill in the fridge overnight and continue the next day.
ingredients
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5 cups left over cooked basmati rice (from 2 cups raw rice)*
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3 tablespoon peanut oilRice bran oil, rapeseed oil or cooking oil
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3 tablespoon freshly peeled Gingerfinely chopped
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5 green onionsseparate white and light green parts and dark green parts, thinly sliced
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1/2 teaspoon kosher salt
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3/4 Cup (1/4 inch cube) fresh pineapplediced (see cutting pineapple)
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2 teaspoon soy sauce (use gluten free soy sauce if cooking gluten free)
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1 teaspoon toasted sesame oil
method
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Sauté onions and ginger:
Heat a large skillet over medium-high heat. Stir in 1 tablespoon of oil to coat the pan.
When the oil is simmering hot, add the ginger and the white and light green parts of the scallions.
Sprinkle with salt and stir-fry until fragrant, about a minute.
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Fry 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 and crumble it with your fingers while tossing it into the pan.
Let the rice cook in the pan, without moving, for a minute or two, until it starts to brown. Then stir it so that it turns in the pan and let it cook for another minute or two.
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Stir in pineapple, more green onions, soy sauce, sesame oil:
Remove the pan from the heat and stir in the chopped pineapple, chopped scallions, soy sauce, and sesame oil.
Season with salt and serve.
Adapted from a recipe in Gourmet Magazine.
| nutritional information (per serving) | |
|---|---|
| 255 | calories |
| 8g | Fat |
| 41g | carbohydrates |
| 4g | protein |
