Ginger-Pineapple Rice

Description

Ginger-pineapple rice is a Hawaiian dish both in spirit and preparation method. All the ingredients are stir-fried in a hot wok, and at the end, sesame oil is drizzled on top. This rice can be enjoyed as a standalone dish or served as a side to meat—the acidity from the pineapple helps break down fats. Keep in mind that the rice has a slightly mushy texture, and if you prefer a fluffier texture, simply add less water.

Ingredients

• Long-Grain Rice - 1½ glasses
• Vegetable Oil - ½ glasses
• Scallions - 5 stalks
• Coarse Salt - 1½ spoons
• Grated Ginger Root - 1.4 oz
• Pineapple - 7.1 oz
• Sesame Oil - 1 tablespoon

Step by Step guide

Step 1

Rinse the rice and drain it in a colander. Transfer it to a large saucepan, add three and a half cups of water, and bring to a boil. Reduce the heat to low and cook covered for about thirteen minutes. Remove from heat and let it sit for five minutes. Then fluff with a fork, spread it on a baking sheet, and cool for forty-five minutes. Cover the baking sheet with plastic wrap and refrigerate for four hours.

Step 2

Cut the pineapple into 1 cm cubes.

Step 3

Heat the wok well over medium heat. Add oil, drizzling it around the sides of the wok. Add grated ginger and chopped white parts of green onions, and stir-fry for one minute.

Step 4

Add the rice and sauté for ten to twelve minutes until golden brown. Remove from heat. Stir in the remaining chopped onion, pineapple, and drizzle with sesame oil.

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