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Ginger Pineapple Fried Rice
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Serves 10 |
Fantastic with chicken or pork.
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Ingredients:
2 1/2 cups long-grain white rice
Water, for rice
1/4 cup vegetable oil
3 tablespoons finely grated peeled fresh ginger
5 scallions, finely chopped
1 1/2 teaspoons kosher salt
3/4 cup diced fresh pineapple, cored and peeled
1 teaspoon toasted sesame oil
Directions:
Pour rice into a pot and cover with water. Swirl water around and drain. Repeat process until water runs clear. Drain water.
Transfer rice to a heavy saucepan and cover with water. Place a lid on top of pot and bring to a boil on high heat, then reduce heat to a simmer and cook for about 12 minutes. Remove from heat and allow rice to sit covered for 5 minutes. Fluff rice with a fork and spread in a large baking pan. Cover with plastic wrap and place in the refrigerator to chill for at least 4 hours.
Remove the baking pan from the refrigerator. Use a spoon to break up rice.
Heat a large skillet over medium heat. Once hot add vegetable oil and swirl to coat the inside of the skillet. When oil is just beginning to smoke add the ginger, scallions, and salt. Stir-fry for 1 minute. Add rice to the skillet and cook for 10-12 minutes, until lightly browned. Remove from heat and add pineapple and sesame oil. Toss until well combined.
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Ginger Pineapple Fried Rice
Serves 10
Ingredients:
2 1/2 cups long-grain white rice
Water, for rice
1/4 cup vegetable oil
3 tablespoons finely grated peeled fresh ginger
5 scallions, finely chopped
1 1/2 teaspoons kosher salt
3/4 cup diced fresh pineapple, cored and peeled
1 teaspoon toasted sesame oil
Directions:
Pour rice into a pot and cover with water. Swirl water around and drain. Repeat process until water runs clear. Drain water.
Transfer rice to a heavy saucepan and cover with water. Place a lid on top of pot and bring to a boil on high heat, then reduce heat to a simmer and cook for about 12 minutes. Remove from heat and allow rice to sit covered for 5 minutes. Fluff rice with a fork and spread in a large baking pan. Cover with plastic wrap and place in the refrigerator to chill for at least 4 hours.
Remove the baking pan from the refrigerator. Use a spoon to break up rice.
Heat a large skillet over medium heat. Once hot add vegetable oil and swirl to coat the inside of the skillet. When oil is just beginning to smoke add the ginger, scallions, and salt. Stir-fry for 1 minute. Add rice to the skillet and cook for 10-12 minutes, until lightly browned. Remove from heat and add pineapple and sesame oil. Toss until well combined.
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