Best Ginger Pineapple Fried Rice Recipes

Ginger Pineapple Fried Rice image

Provided by Gina Marie Miraglia Eriquez

Yield Makes 10 side dish servings

Number Of Ingredients 8

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

Steps:

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 1/3 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 wok 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 fragrant, about 1 minute. 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. Season with salt.

SHRIMP PINEAPPLE GINGER FRIED RICE image

Yield 6 servings

Number Of Ingredients 17

2 cups pineapple coarsely chopped (fresh is better, but canned will work too)
6 cups cooked rice, preferably several days old
4 Tbsp olive oil - peanut, canola, or other high-heat oils work well
1 medium shallots, thinly sliced
5 cloves garlic, minced
2 red or green chili (de-seeded if milder rice is desired)
1 cup baby carrots cut in lengthwise strips
2 teaspoon white pepper
2 egg, beaten (omit if vegan)
4 Tbsp. fish sauce or vegetarian fish sauce or oyster sauce
1 Tbsp of soy sauce
1 cup roasted cashews
1/2 cup frozen peas
1/2 lb of cooked shrimp
6 spring onions, finely sliced
Dash of hot-chili oil
1/3 cup fresh coriander

Steps:

1. Add 1 Tbsp of oil to rice and work through so rice does not stick together 2. Put 3 Tbsp of oil into wok that is at medium-high heat. 3. Add ginger, garlic, onions, and chili peppers. Stir for 2 mins. 4. Follow with carrots and stir for 2 mins. 5. Make a well in the wok and then add the beaten eggs. Cook as if scrambling the eggs 6. Add fish sauce and soy sauce to wok. Mix well. 7. Add cashews and stir-fry for 1 min 8. Add rice and stir-fry until rice has mixed with sauce and is a uniform color. Approx 3-4 mins 9. Add in frozen peas, pineapple, and cooked shrimp. Stir-fry to mix in 10. Continue stir-frying, add in green-onions and crushed red pepper flakes and ensure everything is mixed well together. Approx 2 mins 11. Take off heat and add in sesame oil and a dash of hot-chili oil. Mix well. 12. Garnish with coriander and serve!