Ginger Pineapple Fried Rice

Ingredients for Ginger Pineapple Fried Rice

• 600ml long-grain white rice

• 800ml water

• 60ml peanut or vegetable oil

• 3 tablespoons finely grated (with a rasp) peeled fresh ginger

• 5 spring onions (white and pale green parts separated from greens), finely chopped

• 1 1/2 teaspoons kosher salt

• 180ml diced (1/4 inch) cored peeled fresh pineapple (labeled "extra sweet")

• 1 teaspoon Asian sesame oil

How to make Ginger Pineapple Fried Rice

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander.

Transfer rice to a 4-quart heavy saucepan, then add water (800ml ) and bring to a boil. Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes. Remove from heat and let stand, tightly covered and undisturbed, 5 minutes. Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes. Chill, covered with plastic wrap, at least 4 hours.

Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, stir-fry ginger, white and pale green parts of spring onions, and salt until fragrant, about 1 minute. Crumble rice into wok and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add spring onion greens, pineapple, and sesame oil, tossing to combine. Season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.