Ginger Pineapple Fried Rice
(from teacherrap’s recipe box)
Source: Gourmet (from RecipeThing user saymyname)
Serves 10 peopleIngredients
- 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
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Rinse rice in several changes of cold water in a large bowl until water runs clear.
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Drain in a colander.
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Transfer rice to a 4-quart heavy saucepan, then add water (3 1/3 cups) and bring to a boil.
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Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes.
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Remove from heat and let stand, tightly covered and undisturbed, 5 minutes.
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Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes.
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Chill, covered with plastic wrap, at least 4 hours.
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Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly.
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Pour oil around side of wok, then tilt wok to swirl oil, coating side.
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When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute.
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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.
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Season with salt.
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Cooks’ notes: ·Plain rice can be chilled up to 1 day.
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·Fried rice can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat rice in a microwave.