Categories: Rice, Side Dish

Ingredients

• 2 1/2 cups long-grain white rice
• 3 1/3 cups water
• 1/4 cup peanut or vegetable oil
• 3 tablespoons finely grated (with a rasp) peeled fresh ginger
• 5 scallions (white and pale green parts separated from greens), finely chopped
• 1 1/2 teaspoons kosher salt
• 3/4 cup diced (1/4 inch) cored peeled fresh pineapple (labeled "extra sweet")
• 1 teaspoon Asian sesame oil

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. Remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine.

12. Season with salt.

13. Cooks’ notes: ·Plain rice can be chilled up to 1 day.

14. ·Fried rice can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat rice in a microwave.

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