2 ½ cups long-grain white rice
3 1/3 cups water
¼ 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) finelly chopped
1 ½ teaspoon kosher salt
¾ cup diced (¼ inch) cored peeled fresh pineapple (labeled”extra sweet”)
1 teaspoon asian sesame oil
1 teaspoon soy sauce drizzle with chilli oil
Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander.
Transfer rice to a 4-quart heavy saucepan, then add water (3 ½ cups) and bring to a boil. Reduce heat to low and cook, covered until steam holes appear on surface and water is absorbed, about 13 minutes. Remove from heat and let stand, tightly covered and undisturbed, 5 minutes. Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes. Chill, covered with plastic wrap at least 4 hours
Heat a work or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragnant, about 1 minute. Crumbs rice into wok and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens pineapple, and sesame oilm tossing to combine. Season with salt.
Cook’s notes :
- Plain rice can be chilled up to 1 day
- Fried rice can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat rice in a microwave.
Make 10 side dish servings