Easy Recipe Finder
Recipe Feeder
2 c. uncooked Basmati rice, or other long grain white rice
3 T. grape seed, canola, or peanut oil
3 T. finely minced fresh peeled ginger
5 scallions, white and pale green parts separated from greens, finely chopped
1/2 t. kosher salt
3/4 c. diced cored peeled fresh pineapple
1 T. Soy sauce, opt.
1 t. dark sesame oil
Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander. Place rice in a 4-quart heavy saucepan, then add water (amount according to the instructions on the package) and bring to a boil. Reduce heat to low and cook, covered, again according to the package instructions, usually 15-20 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff rice with a fork and let cool to almost room temperature. Chill, covered with plastic wrap, at least 4 hours.
Heat a large (12-inch or more) heavy skillet over medium-high heat. Add 1T. of the oil to coat the bottom of the pan. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute. Add the remaining 2 T. oil to the pan. Crumble rice into the pan and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, pineapple, soy sauce, and sesame oil, tossing to combine. Season with salt to taste.
Serves 4 to 6.
Notes: This is great with grilled chicken. I use low sodium soy sauce. Can use canned pineapple chunks. Warm up some broken cashews in a skillet and place on top of rice for added flavor and crunch.
3 T. grape seed, canola, or peanut oil
3 T. finely minced fresh peeled ginger
5 scallions, white and pale green parts separated from greens, finely chopped
1/2 t. kosher salt
3/4 c. diced cored peeled fresh pineapple
1 T. Soy sauce, opt.
1 t. dark sesame oil
Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander. Place rice in a 4-quart heavy saucepan, then add water (amount according to the instructions on the package) and bring to a boil. Reduce heat to low and cook, covered, again according to the package instructions, usually 15-20 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff rice with a fork and let cool to almost room temperature. Chill, covered with plastic wrap, at least 4 hours.
Heat a large (12-inch or more) heavy skillet over medium-high heat. Add 1T. of the oil to coat the bottom of the pan. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute. Add the remaining 2 T. oil to the pan. Crumble rice into the pan and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, pineapple, soy sauce, and sesame oil, tossing to combine. Season with salt to taste.
Serves 4 to 6.
Notes: This is great with grilled chicken. I use low sodium soy sauce. Can use canned pineapple chunks. Warm up some broken cashews in a skillet and place on top of rice for added flavor and crunch.
