Ginger-pineapple rice
10 servings
30 minutes
Ginger-pineapple rice is a Hawaiian dish both in mood and in the way it is prepared. All the ingredients are fried in a hot wok and then seasoned with sesame oil. You can eat this rice as a separate dish, or you can add it as a side dish to meat - the acids in the pineapple help break down fats. Keep in mind that the rice here is slightly mushy, and if you want a crumbly texture, just add less water.
1
Rinse the rice and drain it in a colander. Transfer 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 sit for five minutes. Then fluff with a fork, spread on a baking sheet, and cool for forty-five minutes. Cover the baking sheet with plastic wrap and refrigerate for four hours.
- Long-grain rice: 1.5 glass
2
Cut the pineapple into 1 cm cubes.
3
Heat the wok well over medium heat. Add oil, pouring it around the walls of the wok. Add grated ginger and chopped white parts of green onion stems, stir-frying for a minute.
- Vegetable oil: 0.5 glass
- Fresh ginger: 40 g
- Spring onion: 5 stem
4
Add rice and fry for ten to twelve minutes until golden brown. Remove from heat. Add the remaining chopped onion, pineapple, and season with sesame oil.
- Long-grain rice: 1.5 glass
- Pineapple: 200 g
- Spring onion: 5 stem
- Sesame oil: 1 teaspoon
